2 c. sugar
1 c. shortening
4 eggs
2 tsp. vanilla
1 c. buttermilk
3 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 pkg. German sweet chocolate

Cream sugar and shortening. Add eggs, flavoring and buttermilk. Sift together flour, soda and salt. Add to creamed mixture. Mix well. Add softened sweet chocolate and blend together well. Bake in 9 inch stem pan that has been well greased, and dusted with flour or in two loaf pans prepared in the same manner.

Bake about 1 hour and 30 minutes at 300 degrees. Remove cake from pan while still hot; place under a tight fitting cake cover. Leave covered until cold.

ICING:

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

In saucepan blend milk, sugar, egg yolks, butter and vanilla. Stir over medium heat until mixture comes to a boil and thickens. Remove from heat. Stir in coconut and pecans. Let cool to spreading consistency, stirring occasionally. Spread on cake.