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1 (4 oz.) pkg. German sweet
1/2 c. boiling water
1 c. butter
4 egg yolks
2 1/4 c. sifted plain flour
1 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 tsp. vanilla
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water; then set aside to cool.
Cream butter 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.
Fold in beaten egg whites. Pour into three 9-inch layer pans,
lined on bottom with waxed paper. Bake at 350 degrees for 30 to 35
minutes. Frost tops with Coconut-Pecan Frosting.

Coconut-Pecan Frosting:
1 c. evaporated milk
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter
1 tsp. vanilla
1 1/3 c. coconut
1 c. pecans
Combine milk, sugar, egg yolks, butter and vanilla.
Cook and stir 12 minutes. Add coconut and pecans; cool and
beat occasionally.

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