1 pkg. (4-oz.) Bakers German Sweet Chocolate
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1/2 c. boiling water
1 c. butter
2 c. granulated sugar
4 eggs, separated

Melt chocolate in water; cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with buttermilk. Beat the egg whites stiff; fold into batter. Grease and flour 3 9-inch cake pans; line bottoms of pans with waxed paper. Pour batter evenly into cake pans.

Bake at 350°F for 30 minutes, or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to finish cooling on racks. Spread frosting between layers and over top.

Coconut-Pecan Frosting:

1 1/2 c. (12-oz. can) evaporated milk
1 1/2 c. sugar
4 slightly beaten egg yolks
3/4 c. butter
1 1/2 tsp. vanilla
2 c. shredded coconut
1 1/2 c. chopped pecans

Combine evaporated milk, 1 1/2 cups sugar, 4 slightly beaten egg yolks, 3/4 cup butter and 1 1/2 tsp. vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread.