1 pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 c. butter (butter)
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
1/2 tsp. salt
2 1/2 c. flour
1 tsp. baking soda
1 c. buttermilk
4 egg whites

Melt chocolate in 1/2 cup boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, and beat well after each. Add the melted chocolate and vanilla. Mix well. Sift together salt, soda, and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat egg whites to stiff peaks. Fold in batter. Pour into three 8 or 9 inch layer pans. Bake at 350 degrees for 35 to 40 minutes.

GERMAN SWEET CHOCOLATE FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1 stick butter
1 tsp. vanilla
1 1/3 c. coconut
1 c. chopped pecans

Combine all ingredients, except coconut and pecans. Cook in a saucepan over medium heat until mixture thickens (about 12 minutes). Add coconut and pecans. Beat until cool; spread between and on top cake layers.