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

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well.

Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 8 inch or 9 inch layer pans, lined on bottom with paper. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost tops only.

COCONUT-PECAN FROSTING:

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup butter, 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups Baker's angel flake coconut and 1 cup chopped pecans. Beat until thick enough to spread. Makes 2 1/2 cups.