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

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each.

Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites.

Pour into three 9 inch layer pans, lined on bottoms with paper. Bake at 350 degrees for 30-35 minutes. Cool. Frost the top only.

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. angel flake coconut
1 c. chopped pecans

Combine milk, sugar, beaten egg yolks, butter and vanilla. Cook and stir over medium heat until thickened about 12 minutes. Add Bakers Angel flake coconut and chopped pecans. Cool until thick enough to spread, beating occasionally.