1 pkg. (4 oz.) Baker's German Sweet chocolate
1/2 c. boiling water
1 c. (2 sticks) butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
Coconut-pecan frosting (below)

Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda, and salt. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9 inch layer pans, lined on bottom with waxed paper.

Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Spread frosting between layers and over top of cake.

COCONUT-PECAN FROSTING:

1 c. evaporated milk
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter
1 tsp. vanilla
1 1/3 c. coconut
1 c. pecans

Mix all ingredients in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread.