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

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 bottom with paper. Bake at 350 degrees for 30-35 minutes. Cool. Frost top only.

COCONUT - PECAN FROSTING:

Combine 1 cup evaporated milk, 1 cup sugar, 3 beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cool and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups Baker's angel flaked coconut and 1 cup pecans. Cool until thick enough to spread, beating occasionally.

Makes 2 1/2 cups.