German Chocolate Cake

1 pkg. Baker's German Sweet Chocolate
� cup boiling water
2� cups sifted flour
1 tsp. soda
� tsp. salt
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 tsp. vanilla
1 cup buttermilk
4 egg whites, beaten until stiff peaks form.

Melt chocolate in boiling water and cool. Sift flour, soda and salt together. Cream the butter and sugar together. Add the egg yolks one at a time, beating well after each addition. Add vanilla and the melted chocolate. Then add the flour mixture alternately with the buttermilk, beating until smooth. Fold in the stiffly beaten egg whites. Pour batter into three 8 or 9 inch layer pans, lined (on the bottom) with greased wax paper. Bake at 350� for 35-40 minutes. Cool before frosting.

FROSTING: (coconut/pecan frosting)

Mix together in a saucepan:
1 cup evaporated milk
1 cup sugar
3 egg yolks
� cup butter
1 tsp. vanilla

Cook and stir until thickened, about 12 minutes. Add 1 1/3 cups of coconut and 1 cup chopped pecans. Beat until cool and thick enough to spread. Frost only the tops of the layers. (Makes three cups of frosting.)