1 pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 c. butter (or butter or Crisco)
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 1/2 c. sifted cake flour
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, 1 at a time and beat well after each. Add melted chocolate and vanilla. Mix well.

Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour into 3 (8" to 9") cake layer pans, lined on bottoms with paper. Bake in moderate oven, 350 degrees, for 30 to 40 minutes. Cool. Frost between layers and top only. Use Coconut-Pecan Frosting.

COCONUT-PECAN FROSTING:

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 pound butter and 1 teaspoon vanilla. Cook and stir over medium heat until mixture thickens, about 12 minutes. Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans. Beat until thick enough to spread.