1 (4 oz.) pkg. Baker's chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk

COCONUT PECAN FROSTING:

1 can evaporated milk
1 c. sugar
4 egg yolks
1/2 stick butter
1 1/2 tsp. vanilla

CAKE: Melt chocolate in boiling water, cool. Cream butter and sugar until fluffy. Add egg, one 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. Pour into 2 (9 inch) layer pans lined on bottoms with paper. Bake at 350 degrees.

FROSTING: Combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat in double pot, stirring constantly until mixture thickens. Stir in 2 cups Baker's angel flake and 1 1/2 cups chopped pecans.