1 4 oz. pkg. Baker's German sweet baking Chocolate
1/2 c. water
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. or 2 sticks butter, softened
2 c. sugar
4 eggs yolks
1 tsp. vanilla
1 c. buttermilk
4 eggs whites

Heat oven to 350°F. Line bottoms of three 9 inch round cake pans with waxed paper.

Microwave chocolate and water in large microwavable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.

Mix flour, baking soda, and salt; set aside. Beat butter and sugar in large bowl with mixer on medium speed until light and fluffy. Add eggs yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.

Beat eggs whites in another large bowl with mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans.

Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and side of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread coconut, pecan filling and frosting between layers and over top of cake.

Makes 12 servings.

Coconut-Pecan Filling and Frosting:

1 12 oz. can evaporated milk
1 1/2 c. sugar
3/4 c. or 1 1/2 sticks butter
4 eggs yolks, slightly beaten
1 1/2 tsp. vanilla
1 7 oz. pkg. Baker's Angel Flake Coconut
1 1/2 c. pecans

Stir milk, sugar, butter, egg yolks and vanilla in large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency.

Makes about 4 1/4 cups.