German Sweet Chocolate Cake

1 pkg. German sweet chocolate
1/2 c. boiling water
1 c. butter or margarine
2 c. sugar
4 eggs
1 tsp. vanilla
2 1/4 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into 3 (9") layer pans, lined on bottom with paper. Bake at 350 degrees for 30 to 35 minutes. Cool. Frost tops only. Coconut-Pecan Frosting: Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter or margarine and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups.

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