1 (4 oz.) pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 tsp. vanilla
1 c. shortening
2 c. sugar
4 eggs, separated
2 1/2 c. sifted flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk

Combine chocolate and water. Bring to a boil and stir until chocolate melts. Cool. Stir in vanilla and set aside.

Cream shortening. Gradually add sugar, beating well until light and fluffy. Add egg yolks one at a time beating well after each addition. Add chocolate mixture. Beat until blended. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites until stiff peaks form. Fold into above mixture.

Pour batter into 3 greased and floured 9" cake pans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans and remove. Cool.

Spread with coconut-pecan frosting between layers and on top only.

FROSTING:

3/4 c. pecans, chopped
1 1/3 c. evaporate milk
1 1/2 c. sugar
4 egg yolks
3/4 c. butter
1 tsp. vanilla
1 1/2 c. coconut

Combine milk, sugar, egg yolks and butter in heavy saucepan. Bring to a boil and cook over medium heat for 12 minutes, stirring constantly. Add vanilla, coconut and pecans. Stir until frosting is cool and of spreading consistency. Yield: 1 (3 layer) cake.