This is one I remember from Christmas' past. My mother always made these at Christmas and Thanksgiving.

Cake
1	package	Baker's semisweet chocolate chips
1/2	cup	boiling water
1	cup	butter
2	cups	sugar
4		egg yolks
1	teaspoon	vanilla
2 1/2	cups	cake flour
1	teaspoon	soda
1/2	teaspoon	salt
1	cup	buttermilk
4		egg whites, stiffly beaten

• Melt chocolate in boiling water; cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and melted chocolate; mix until blended.
• Measure sifted flour, soda and salt and sift together. Add mixture and buttermilk alternately to chocolate mixture, beating after each addition until batter is smooth. Fold in egg whites.
• Pour batter into three 8-inch or 9-inch pans lined with wax paper. Bake at 350 degrees for 35 to 40 minutes.

German Chocolate Icing
2	cups	evaporated milk
2	cups	sugar
6		egg yolks, slightly beaten
1	cup	butter
2	teaspoons	vanilla
2 1/2	cups	Baker's Angel Flake coconut
2	cups	chopped pecans

• Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
• Cook and stir over medium heat until thickened, about 12 minutes.
• Remove from heat and add coconut and pecans. Beat until cool and thick enough to spread on cake layers.