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4 oz. German chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
2 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, beaten stiff

Melt chocolate in boiling water. Cool. Cream butter
and sugar. Add yolks 1 at a time. Blend in vanilla and
chocolate. Add dry ingredients alternately with buttermilk to
chocolate mixture. Fold in beaten whites. Pour into 3 (8 or
9-inch) pans lined or floured. Bake at 350 degrees for 30 to 40
minutes. Ice with Coconut Pecan Frosting.

Coconut Pecan Frosting:
1 c. evaporated milk
1 c. sugar
3 slightly beaten eggs
1/2 c. butter
1 tsp. vanilla
1 1/3 c. coconut
1 c. chopped pecans
Combine milk, sugar, eggs, butter and vanilla. Cook
over medium heat until thickened. Add coconut and pecans.
Cool until thick enough to spread. Beat occasionally. Ices a
3 layer German chocolate cake between layers only.

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