2 c. sugar
1 c. butter
4 eggs, separated
1 (1/4 lb.) bar German chocolate
1/2 c. boiling water
1 c. buttermilk
1 tsp. baking soda
2 1/2 c. flour
1 can angel flake coconut
1 tsp. vanilla
3/4 tsp. salt

Cream sugar and butter; add egg yolks, one at a time. Add the chocolate melted in hot water. Add alternately sifted flour and buttermilk in which the soda was dissolved. Add coconut, vanilla, and salt. Fold in stiffly beaten egg whites.

Pour into 3 well-greased and floured cake pans. Bake 30 minutes at 350 degrees or until cake springs back.

FILLING AND ICING FOR CAKE:

1 c. sugar
1 c. evaporated milk
1 stick butter
3 beaten egg yolks
1 can angel flake coconut
1 c. chopped pecans
1 tsp. vanilla

Mix and cook slowly in heavy saucepan until thick all ingredients except pecans and vanilla. Add pecans and vanilla. Cool long enough to spread on layers and on top.