1 pkg. sweet cooking German chocolate
1/2 c. boiling water
1 c. butter, butter or other shortening
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in 1/2 cup boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and melted chocolate and mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour batter into three 8 or 9 inch layer pans, lined on bottoms with paper. Bake in moderate oven (350 degrees) for 35 to 40 minutes. Cool. Frost top and between layers with coconut-pecan filling and frosting.

COCONUT-PECAN FROSTING:

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 pound butter, and 1 teaspoon vanilla in stirring constantly, until mixture thickens. Remove from heat. Add 1 1/3 cups coconut and 1 cup chopped pecans. Beat until cool and of spreading consistency. Makes enough to cover tops of three 8 or 9 inch layers or tops and sides of two 9 inch layers.