(2 servings)

4 oz Sweet Chocolate (Baker's German's brand)
1/2 c Boiling water
1 c Butter/margarine
2 c Sugar
4 Eggs, separated
1 ts Vanilla
2 1/4 c Sifted flour OR 2-1/2 sifted cake flour
1 ts Baking soda
1/2 ts Salt
1 c Buttermilk

From Baker's Germans' Sweet Chocolate package
Melt chocolate in boiling water. Cool. Cream buter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Beat egg whites until stiff; fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350~ for 30-35 minutes. Cool Frost tops only.
~=) Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter/margarine and 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1-1/3 cups flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2-1/2 cups.