• 1/2 cup hot water
• 1  4-ounce bar German sweet chocolate
• 1 cup butter or margarine, softened
• 2 cups sugar
• 4 eggs
• 2 1/4 cups unsifted all-purpose flour
• 1 teaspoon soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 cup buttermilk or sour milk
• coconut pecan frosting
• 16-ounce container milk chocolate frosting

Directions:

Heat oven to 350 degrees.  Melt chocolate with water in sauepan over low heat.  Set aside.  Cream butter and sugar until light in large mixing bowl.  Add eggs, one at a time, beating well after each addition.  Add remaining ingredients, except frosting.  Blend at low speed just until combined.  Pour batter into 3 greased and floured 8 or 9 inch round layer pans.  Bake 30 to 40 minutes or until toothpick inserted into the center comesout clean.  Cool for 5 minutes, remove from pans.  Cool completely.  Spread the Coconut Pecan Frosting between layers on top, leaving sides plain.  Frost sides with milk chocolate.

Coconut Pecan Frosting

• 1 cup sugar
• 1 cup evaporated milk
• 3 eggs, beaten
• 1/2 cup butter or margarine
• 1 teaspoon vanilla extract
• 1 1/3 cup flaked coconut
• 1 cup chopped pecans

Directions:

Combine sugar, milk, eggs and butter in saucepan,  Cook over medium heat until mixture thickens and just begins to bubble, stirring constantly.  Stir in remaining ingredients.  Cool untilit reaches spreading consistency.

Yields 1 cake.