1 pkg. sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 1/2 c. sifted cake flour
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla, mix well. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour into three 9 inch layer cake pans coated with flour and shortening. Bake at 350 degrees for 30-40 minutes. When cool frost tops only.

FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. butter
1 tsp. vanilla
1 1/3 c. coconut flakes
1 c. chopped pecans

Combine evaporated milk, sugar, egg yolks, butter and vanilla in large saucepan. Cook over medium heat until thickened, about 12 minutes. Add flaked coconut and nuts. Beat until thick enough to spread.