1 (4 oz.) pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 c. (2 sticks) butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
Coconut Pecan Frosting

Melt chocolate in boiling water; cool. Cream butter and sugar, beat in egg yolks, stir in vanilla and chocolate; set aside. Mix flour, soda and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form, fold into batter. Pour batter into 3 (9-inch) layer pans, lined on bottom with waxed paper.

Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes. Remove and cool on rack. Spread frosting between layers and on top of cake.

COCONUT PECAN FROSTING
1 c. evaporated milk
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter
1 tsp. vanilla
1 1/3 c. Baker's coconut
1 c. pecans

Combine first 5 ingredients in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread.