1 (4 oz.) bar German sweet chocolate
1/2 c. boiling water
2 c. sugar
1 tsp. vanilla
1/2 tsp. salt
1 c. buttermilk
1 c. butter
4 egg yolks, unbeaten
2 1/2 c. cake flour
1 tsp. baking soda
4 egg whites (stiffly beaten)

Melt chocolate in boiling water, cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time; beat after each. Add melted chocolate and vanilla; mix well.

Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture. Beat well until smooth. Fold in whites.

Pour into 3 deep 8 or 9 inch layer pans lined with paper. Bake in oven on 350 degrees for 30-40 minutes. Cool and frost with Coconut- Pecan Frosting.

COCONUT-PECAN FROSTING:

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

Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups flaked coconut and 1 cup pecans. Beat until thick enough to spread. 2 1/2 cups.