1 pkg. German Sweet Chocolate
1/2 c. boiling water
2 sticks butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 1/2 c. flour, sifted
1 c. buttermilk

Melt chocolate in boiling water. Cool. Cream butter & sugar in large mixing bowl. Add egg yolks one at a time, beating well after each. Add vanilla and chocolate mixture. Mix well. Add dry ingredients alternately with buttermilk. Beat egg whites until stuff and fold into mixture. Pour into 3 greased and floured cake pans. Bake 350 degrees for 30-35 minutes or until done.

FROSTING:

2 c. evaporated milk
2 c. sugar
6 egg yolks, beaten
2 tsp. vanilla
2 sticks of butter
2 c. pecans, finely chopped
2 c. angel flake coconut

Melt butter in medium sauce pan. Add sugar, beaten egg yolks and milk. Cook until thick. Remove from fire. Add vanilla, pecans and coconut. Spread between layers and frost sides.