1 package (4 oz.) Baker’s German’s Sweet Chocolate
2 1/3 c. sifted Cake Flour
1 1/2 c. Sugar
1 t. Baking Soda
1/2 t. Baking Powder
1/2 t. Salt
2/3 c. Butter or Margarine
1 c. Buttermilk
1 t. Vanilla
2 Eggs

Melt chocolate over very low heat; cool. Sift flour with sugar, baking soda, baking powder and salt. Stir butter in mixer bowl to soften. Add flour mixture, 3/4 c. of buttermilk and the vanilla. Mix to dampen flour; beat 2 minutes at medium speed using one of your electric handheld mixers, scraping bowl occasionally. Add melted chocolate, eggs and remaining buttermilk. Beat 1 minute longer. Pour batter into 3 8-inch layer pans, lined on bottoms with paper. Bake at 350 degrees for 35 minutes, or until cake tester inserted into centers comes out clean. Cool in pans 15 minutes; remove from pans and cool on racks.  Spread filling on layers and stack.

Coconut Pecan Filling and Frosting:

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly beaten, 1/2 cup butter or margarine and 1 teaspoon vanilla in a saucepan. Cook & stir over medium heat until mixture thickens, about 12 minutes. Remove from heat.
Add 1 1/3 cups shredded coconut ad 1 cup chopped pecans. Cool until spreading consistency; beating occasionally.

“A traditional favorite for special occasions and special company“