1 pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
2 1/4 c. sifted Softasilk 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, 1 at a time, beat well. Blend in vanilla and chocolate. Sift flour with soda and salt. Add buttermilk to chocolate mixture. Fold in eaten egg whites. Pour into 3 (9") layer pans. Bake at 350 degrees for 30 to 35 minutes. Cool.

COCONUT PECAN FROSTING: Combine 1 1/2 cups evaporated milk, 1 1/2 cups sugar, 4 slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 2/3 cups Angel Flake Coconut and 1 cup chopped pecans. Cool until thick enough to spread over cake tops.