1 pkg. Baker's German sweet chocolate
2 1/3 c. sifted cake flour
1 1/2 c. sugar
1 tsp. baking soda
2 eggs
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter
1 c. buttermilk
1 tsp. vanilla

Melt chocolate over very low heat; cool. Sift flour with sugar, soda, baking powder and salt. Stir butter in mixer bowl to soften. Add flour mixture, 3/4 cup buttermilk and vanilla. Mix to dampen flour. Beat 2 minutes at medium speed on electric mixer, scraping bowl occasionally. Add melted chocolate, eggs and remaining buttermilk. Beat 1 minute longer. Pour batter into 3 (8") layer pans, lined on bottoms with wax paper. Bake at 350 degrees for 30 to 35 minutes or until cake tester inserted into centers comes out clean. Cool in pans for 15 minutes. Remove from pans and cool on racks. Spread filling on layers and stack.

COCONUT-PECAN FILLING AND FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
1/2 c. butter, melted
1 tsp. vanilla
1 1/3 c. Baker's Angel Flake coconut
1 c. chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until spreading consistency, beating occasionally.