6 oz. German chocolate
1 c. butter
2 c. sugar
4 egg yolks, slightly beaten
2 1/2 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
4 egg whites, stiffly beaten

Melt chocolate over hot water. Cream butter until very light, add sugar and continue creaming until light and fluffy. Add melted chocolate. Sift flour, salt, soda, then add to creamed mixture alternately with the buttermilk. Add vanilla. Fold in beaten egg whites.

Pour batter into three 8 inch greased deep layered cake pans. Bake in a 350 degree oven for 30 to 35 minutes, or until tested done. (It will be soft on top.) Cool 5 minutes, then turn out on cake rack until completely cool.

FILLING:

8 oz. cream cheese, softened
1 lb. powdered sugar
1 tsp. vanilla
1/2 stick butter, softened

Mix softened cream cheese with powdered sugar in small mixing bowl. Add vanilla and softened butter. Mix all ingredients to desired spreading consistency. Spread cooled filling between layers.

TOPPING:

1 tbsp. cornstarch
1/2 c. sugar
1/2 c. brown sugar
1 c. evaporated milk
3 egg yolks, beaten
1/4 c. butter
1 tsp. vanilla
1/2 c. finely chopped pecans

Combine cornstarch, sugar and brown sugar in a saucepan. Stir in evaporated milk. Blend in egg yolks. Stir in butter and vanilla and cook over medium heat, stirring constantly until thickened. Remove from heat and add pecans. (Note: Chop pecans in blender so that there is some pecan flour in the pecans to make the frosting spread easier.) Let mixture cool some before using.