1 pkg. (4 oz.) Baker's German's sweet chocolate
1/2 c. boiling water
2 1/4 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
1 c. buttermilk
4 egg whites, stiffly beaten
Coconut-Pecan Filling & Frosting

Melt chocolate in boiling water, cool. Sift flour, soda and salt. Cream butter and sugar well. Add egg yolks, one at a time, beating after each. Blend in vanilla and melted chocolate. Add flour mixture, alternately with buttermilk, beating after each addition. Fold in beaten egg whites.

Pour into 3 (9 inch) layer pans, lined on bottoms with paper. Bake at 350 degrees for 30 to 35 minutes or until cake springs back when lightly pressed in center. Cool in pans 15 minutes. Remove and cool on rack. Spread Coconut- Pecan Filling and Frosting between layers and over top of cake.

COCONUT-PECAN FILLING AND FROSTING:

Combine in a saucepan: 1 c. sugar 3 egg yolks 1/2 c. butter 1 tsp. vanilla

Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add 1 1/3 cups Baker's angel flake coconut and 1 cup chopped pecans. Cool until of spreading consistency, beating occasionally. Makes 2 1/2 cups.