1 sq. German sweet chocolate
1/2 c. boiling water
1 tbsp. salt
2 sticks butter
2 c. sugar
4 egg yolks, beaten
1 c. buttermilk
2 1/2 c. cake flour
1 tsp. baking soda
4 egg whites, beaten

Break up chocolate squares in 1/2 cup boiling water, let cool. Add a pinch of salt and vanilla. Cream shortening and sugar. Add beaten egg yolks and 3/4 cup buttermilk into sifted flour. Dissolve soda in rest of buttermilk, add to creamed mixture. Stir in chocolate. Fold in egg whites. Bake in 3 (9 inch) cake pans at 350 degrees 25 to 30 minutes.

FILLING:

3 egg yolks, beaten
1 tbsp. flour
1 c. sugar
1 tsp. vanilla
1 lg. can Pet milk
1 stick butter
1/4 c. pecans, chopped
1 c. coconut

Beat egg yolks, set aside. Mix flour and sugar, stir in milk. Add egg yolks. Cook on stove until thick. Add butter, coconut, pecans and vanilla, mix well. Frost cake.