4 ounces German chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups granulated sugar
4 egg yolks
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water; let cool. Cream butter and sugar; add egg yolks, vanilla extract and chocolate, beating well after each addition. Add flour with baking soda sifted in, alternately with buttermilk. Fold in egg whites. Pour batter into 3 greased and floured 8- or 9-inch cake pans. Bake at 350 degrees F for 30 to 40 minutes. When cool, frost with Coconut Pecan Icing.

Coconut Pecan Icing
1 cup evaporated milk
1 cup granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1 1/3 cups coconut
1 cup pecans, chopped

Cook milk, sugar, egg yolks and vanilla extract until thickened. Add coconut and pecans. Cool, then beat until it is of spreading consistency.