1 pkg. (4 oz.) Baker's German sweet chocolate
1/2 c. boiling water
1 c. (2 sticks) butter
4 eggs, separated
Coconut Pecan Frosting
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 c. sugar

Melt chocolate in hot water, cool. Beat butter and sugar. Beat egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat into chocolate mixture, alternately with buttermilk. Beat egg whites until stiff then fold into cake mixture. Bake for 30 minutes at 350 degrees or until cake springs back when lightly pressed in center.

COCONUT PECAN FROSTING:

Combine 1 1/2 cups (one 12 fluid ounce can) evaporated milk, 1 1/2 cups sugar, 4 slightly beaten egg yolks, 3/4 cup butter, and 1 1/2 teaspoons vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups Baker's angel flake coconut and 1 1/2 cups chopped pecans. Cool until thick enough to spread. Makes 4 1/4 cups.