4 oz. German sweet chocolate squares
1/2 c. boiling water
1 c. butter
2 c. sugar
4 eggs, separated
2-1/4 c. flour
1 tsp. vanilla
1 c. buttermilk
1 tsp. baking soda
1/2 tsp. salt

Melt chocolate squares in boiling water, stirring well. Cool to room temp
..In medium mixing bowl, sift together flour, soda and salt. In a deep mixing
bowl, cream butter and sugar and using a mixer beat until fluffy. Add eggy
olks, one at a time, beating well after each addition. Blend in vanilla and
chocolate mixture. Stir in the flour and buttermilk, a little at a time,
beating well after each addition. Beat egg whites until stiff peaks form.
Fold egg whites gently into cake batter. Pour this mixture into three
greased 8" baking pans lined with waxed paper. Bake at 350 degrees for
30-55 minutes (watch your oven) or until a toothpick inserted in the cente
rof each comes out clean. Let cool in pans 10 minutes. Remove from pans to
wire racks to completely cool before frosting.

Coconut-Pecan Frosting

1 c. evaporated milk
1 c. sugar
3 beaten egg yolks
1-1/3 c. flaked coconut
1/2 c. butter
1 tsp. vanilla
1 c. chopped pecans

Combine evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan.
Blend well. Heat on medium and stir, about 15 minutes. Add coconut and
chopped pecans. Remove from heat and allow to cool until thick enough tos
pread smoothly, beating occasionally. Makes 1-1/2 c. frosting.