1 (4 oz.) pkg. German sweet chocolate (Bakers)
1/2 c. boiling water
1 c. butter (2 sticks)
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk

FROSTING:

3 c. sugar
8 lightly beaten egg whites
2 (12 oz.) cans evaporated milk
1 1/2 c. butter
3 tsp. vanilla
4 c. coconut
4 c. pecans, chopped

Melt chocolate in water; cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour into 3 layer pans, 9", lined on bottoms with wax paper.

Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove from pans, finish cooling on racks. Spread Frosting between layers and sides and top.

FROSTING: Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut and nuts. Cool until thick enough to spread. Serves 12.