1 (4 oz.) pkg. German's sweet chocolate
1/2 c. boiling water
3/4 c. shortening, butter
1 3/4 c. sugar
4 eggs
1 tsp. vanilla
2 3/4 c. sifted cake flour
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk
Coconut Pecan Frosting

Melt chocolate in 1/2 cup boiling water. Cool. Cream butter. Gradually add sugar; continue creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla and melted chocolate. Sift flour with soda and salt. Alternately add flour mixture and buttermilk to chocolate mixture, beating after each addition until smooth.

Pour into 3 (9") layer pans that have been lined on bottoms with paper. Bake at 375 degrees for 30 minutes, or until cake tester inserted into center of each layer comes out clean. Cool cake in pans 10 minutes. Remove from pans and finish cooling on racks. Peel off paper. Spread Coconut Pecan Frosting between layers and over top of cake.

With vegetable shortening, use 1 cup plus 2 tablespoons buttermilk.

COCONUT PECAN FROSTING:

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

Combine egg yolks, sugar, milk, butter and vanilla. Cook and stir over medium heat until thickened, 12 to 15 minutes. Add coconut and pecans. Beat until thick enough to spread. Makes 3 cups, enough to cover tops of 3 (8" or 9") layers or 1 (9"x13"x2") cake.