1 c. boiling water
2 ½ c. sifted cake flour
1 c. butter
1 t. salt
2 c. sugar
1 t. baking soda
4 unbeaten egg yolks
1 c. butter milk
1 t. vanilla
4 egg whites stiffly beaten
1 pkg. German sweet chocolate

Melt chocolate in boiling water.  Cool.  Cream butter and sugar until fluffy.  Add egg yolks, one at a time, and beat well after each.  Add melted chocolate and vanilla.  Mix well

Sift together, flour, salt, and soda.  Add alternately with buttermilk to chocolate mixture beating after each addition until smooth.  Fold in beaten egg whites.  Pour into three 8 or 9 inch layer pans.  Bake at 350 degrees for 30 to 40 minutes. Cool.  Frost tops only with coconut-pecan frosting.

COCONUT PECAN FROSTING
Combine 1 c. evaporated milk, 1 c. sugar, 3 egg yolks, ½ c. butter, 1 t. vanilla.  Cook and stir over medium heat until thickened—about 12 minutes.  Add 1 1/3 c. angel flake coconut and 1 c. chopped pecans.  Beat until thick enough to spread.  Makes 2 ½ cups