1 (4 oz.) Bakers Sweet and Chocolate or 2/3 c. semi-sweet chocolate chips
2 1/4 c. flour
1 1/ c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter
1 c. buttermilk
1 tsp. vanilla
2 eggs

Melt chocolate over low heat. Add rest of ingredients and beat 3 minutes at medium speed. Pour batter into 3 greased and floured pans. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

GERMAN CHOCOLATE PECAN FILLING AND FROSTING:

(I usually double.)

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

Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until spreading consistency, beating occasionally