German Sweet Chocolate Cake

4 ounces German sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

COCONUT PECAN FROSTING:
12 ounces evaporated milk
1 1/2 cups sugar
4 egg yolks
3/4 cup butter
1 1/2 teaspoons vanilla
2 cups coconut flakes
1 1/2 cups pecans, chopped

Melt chocolate in water; cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with butter milk. Beat egg whites until stiff peaks form; fold into batter. Pour into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350�F for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove from pans, finish cooling on racks. Spread Coconut-Pecan Frosting between layers and over top of cake.

Coconut Pecan Frosting: Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut flakes and chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups frosting.