GERMAN SWEET CHOCOLATE CAKE
1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/2  cup boiling water 
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups sifted Swans Down Cake Flour  
1 teaspoon baking soda  
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly'beaten	 
Melt chocolate in boiling water. Cool. Cream butter and sugar " until fluffy. Add yolks. 1 at a time, beating well after each.
Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8- or 9-inch layer pans, Uned on bottoms with paper. Bake 350° for 30 to 40 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, 1 teaspoon vanilla. Cook and stir over medium heat until thickened-about 12 minutes. Add 1 1/3 cups Baker's@ Angel Flake@ Coconut and 1 cup chopped pecans. Cool until thick enough to spread; beat occa­sionally. Makes 21/2 cups.

GERMAN SWEET CHOCOLATE PIE 
1 pkg. (4 oz.) Baker's German's Sweet Chocolate 
1/4 c butter 
1 2/3-cups (13 oz can}-evaporated-miflt 
1 1/2 cups sugar 
3 tablespoons cornstarch
1/8t teaspoon salt
2 eggs
1 teaspooft vanilla­
1 unbaked 9-inch pie shell, highly fluted 
11/3 cups Baker's@ Angel Flake@ Coconut 
1/2 cup chopped pecans

Melt chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in milk. Mix sugar, corn­starch, and salt thoroughly. Beat in eggs and vanilla. Gradually blend In chocolate mixture. Pour into pie shell. Combine coconut and nuts; sprinkle over filling. Bake at 375 for 45 to 50 min­utes, or until puffed and browned. (Filling ,will be 'soft, but will ,set while cooling.) Cool at least 4 hours before cutting. Note: If top browns too quickly, cover loosely with foiL last 15 minutes of baking.

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from Baker's German Sweet Chocolate package