1 German chocolate bar, brick
1/2 c. boiling water
1 c. butter, butter, Crisco
2 c. sugar
4 egg yolks
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten
1 tsp. vanilla

Cream butter and sugar until fluffy. Add egg yolks, one at a time. Blend in vanilla and chocolate. Sift flour with soda and salt. Add alternately with buttermilk to chocolate mixture. Beat after each addition until smooth. Fold in beaten egg whites. Pour into layer pans or long pan. Bake at 350 degrees for 30-40 minutes.

COCONUT - PECAN FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
1 1/2 c. angel flake coconut
1 c. pecans

Stir over medium heat until thick (about 12 minutes). Add 1 1/2 cups angel flake coconut and 1 cup pecans. Frost top of cake only.