Yield: 1 cake
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2 packages (4 ounces) Baker's German's sweet chocolate
2 1/3 cups sifted cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
1 cup buttermilk
1 teaspoon vanilla
2 eggs
Coconut-Pecan Filling and Frosting

Preheat oven to 350 degrees. Line 3 8-inch layer pans on bottoms with paper.

Melt chocolate over very low heat; cool. Sift flour with sugar, baking soda, baking powder and salt. Stir butter in mixture to soften. Add flour mixture, 3/4 cup of the buttermilk and the vanilla. Mix to dampen flour; beat 2 minutes at medium speed, scraping bowl occasionally. Add melted chocolate, eggs, and remaining buttermilk. Beat 1 minute longer. Pour batter into pans.

Bake at 350 degrees for 30-35 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:

1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup butter
1 teaspoon vanilla
1 1/2 cup flaked coconut
1 cup chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans . Cool until spreading consistency , beating occasionally.

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