1 (4 oz.) pkg. Bakers German Sweet Chocolate
2 1/3 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter
1 c. buttermilk
1 tsp. vanilla
2 eggs

COCONUT PECAN FROSTING:

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

Preheat oven to 350 degrees. Melt chocolate over low heat, cool. Sift flour with sugar, soda, baking powder and salt. Stir butter in mixing bowl to soften. Add flour mixture, 3/4 cup of the buttermilk and vanilla. Mix to dampen flour, beat 2 minutes on medium speed. Add melted chocolate, eggs and rest of buttermilk. Beat 1 minute longer. Pour into pans, 2 (9 or 8 inch) round. Bake 30 to 35 minutes. Cool and remove from pans, top with Coconut Pecan Frosting.

FROSTING: Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat, add coconut and pecans, cool and spread.