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. Swans Down cake flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, beaten stiff

Melt chocolate in boiling water; let cool. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Blend in vanilla and chocolate. Sift flour with soda and salt, add alternately with buttermilk to chocolate mixture, beat after each addition until smooth. Fold in beaten egg whites. Pour into 3 (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
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter
1 tsp. vanilla

Combine above and cook and stir over medium heat until thickened. Add:

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

Cool until thick enough to spread; beat occasionally.