1 (4 oz.) pkg. Bakers German sweet chocolate
1/2 c. boiling water
2 sticks butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
1/2 tsp. salt
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
Coconut-Pecan Frosting (recipe 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 in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 (9") layer pans, lined on bottom with wax paper. Bake at 350 degrees for 30 minutes or until cake springs back.

FROSTING:

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

Mix in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 3 1/2 ounces Bakers Flaked Coconut and 1 cup pecans. Cool until thick enough to spread.