1 (4 oz.) bar Baker's German sweet chocolate
1/2 c. boiling water
1 c. butter
4 egg yolks, unbeaten
2 1/2 c. sifted Swans Down cake flour
1/2 tsp. salt
1 c. buttermilk
2 c. sugar
1 tsp. vanilla
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 and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture; beat well. Beat until smooth. Fold in egg whites. Pour into 3 deep 8" or 9" layer pans, lined on bottoms with paper. Bake in moderate oven at 350 degrees for 30 to 40 minutes. Cool. Frost tops of layers only. Assemble into 3 layer cake, using Coconut-Pecan Frosting below.

COCONUT-PECAN FROSTING:

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

Combine; cook and stir over medium heat until thickened, about 12 minutes. Add: 1 c. chopped pecans