4 oz. Baker’s German sweet chocolate
½ cup boiling water
1 cup butter
2 cup sugar
4 egg yolks
1 tsp. vanilla
2 ½ cups cake flour
1 tsp. baking soda
½ tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, beating well after each. Blend in vanilla and chocolate.

Sift flour with soda and salt. Add dry mixture alternately with buttermilk, mixing well after each addition. Fold in beaten egg whites.

Pour into 3 prepared cake pans. Bake at 350 degrees F for 35-40 minutes.

Frosting

3 egg yolks
1 cup evaporated milk
1 cup sugar
1 Tbsp. butter
1 ½ cups flaked coconut
1 cup chopped pecans
1 tsp. vanilla

Beat eggs, milk, sugar and butter. Cook over medium heat for about 12 minutes, stirring until mixture thickens. Remove from heat; add coconut, pecans and vanilla. Beat until cool and of spreading consistency. Frost between layers, top and sides.