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

Or use 2 1/2 cups sifted Swans Down cake flour.

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy.

Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 9 inch layer pans, lined on bottoms with paper. Bake at 350 degrees for 30 to 35 minutes. Cool. Frost tops only.

COCONUT-PECAN FROSTING:

Combine: 1 c. sugar 3 slightly beaten egg yolks 1/2 c. butter 1 tsp. vanilla

Cook and stir over medium heat until thickened, about 12 minutes.

Add: 1 c. chopped pecans

Cool until thick enough to spread, beating occasionally.

Makes 2 1/2 cups.