1 (4 oz.) pkg. Bakers 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 Swans down cake 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 soda, flour and salt. Add alternately with buttermilk to mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 8" or 9" layer pans. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost with Coconut Pecan Frosting.

COCONUT PECAN FROSTING:

1 c. evaporated milk
2 c. sugar
6 slightly beaten egg yolks
1 c. butter
2 tsp. vanilla

Combine all these ingredients and cook, stirring, over medium heat until thickened, about 12 minutes. Add:

1 1/2 c. Bakers Angel Flake coconut
1 c. chopped pecans

Cool until thick enough to spread.