1 pkg. (4 oz.) Baker’s German Sweet Chocolate
½ cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 tsp. vanilla
2 ¼ cups sifted flour or 2 ½ cups sifted cake flour
1 tsp. baking soda
½ tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water. 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 parchment 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,
½ cup butter and 1 tsp. vanilla. Cook and stir over medium heat until thickened,
about 12 minutes.
Add: 1 1/3 cups coconut and 1 cup chopped pecans. Cool until thick
enough to spread, beating occasionally. Makes 2 ½ cups.