1 (4 oz.) pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 tsp. baking soda
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
1 c. buttermilk
4 egg whites
2 c. flour
1/2 tsp. salt

COCONUT-PECAN FROSTING:

1 c. evaporated milk or heavy cream
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter
1 tsp. vanilla
1 1/3 c. flake coconut
1 c. chopped pecans

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating after each. Blend in vanilla and chocolate. Alternately add flour, salt, baking soda mixture and buttermilk, beating well after each addition. Beat egg whites until stiff peaks form. Fold into batter.

Pour into three prepared layer pans (I use two). Bake at 350 degrees for 30-35 minutes or until cake tester comes out clean. Do not over bake. Cool in pans and remove from pans.

Spread frosting between layers and over top.

COCONUT-PECAN FROSTING/FILLING: Combine milk or cream, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat and stir in coconut and pecans. Cool until of spreading consistency, beating occasionally.