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

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each. Add melted chocolate and vanilla. Mix well. Sift together salt, flour and soda. Add alternately with buttermilk to chocolate mixture; beat until smooth. Fold in egg whites. Pour into three 9-inch layer pans.

Bake at 350°F for 30 to 40 minutes. Cool and frost.

Coconut-Pecan Frosting:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter
1 tsp. vanilla
1/2 c. Baker's Angel Flake coconut
1 c. chopped nuts

Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened (about 12 minutes). Add coconut and nuts. Beat until thick enough to spread.

Makes 2 1/2 cups. I double the frosting recipe to fill layers and completely cover cake.