German Sweet Chocolate Cake 2

1 package of German sweet chocolate
1/2 cup of  boiling water
1 teaspoon of  vanilla
1 cup of  butter
1 teaspoon of soda
4 egg whites
2 cups of sugar
4 egg yolks, beaten
1 cup of  buttermilk
2 1/2 cups of flour
Pinch of salt

Melt chocolate in boiling water. Add vanilla and salt after chocolate is melted. Cream shortening and sugar, adding beaten egg yolks. Add 3/4 cup of the buttermilk alternately with the sifted flour. Dissolve soda in remaining 1/4 cup buttermilk and add to creamed mixture. Stir in chocolate. Fold in egg whites. Bake in 3 (9 inch) cake pans at 350ºF. for 25 to 30 minutes. 

Icing

3 egg yolks
1 teaspoon of flour
1 cup of sugar
1 cup of  chopped pecans
1 cup of angel flake coconut
1 teaspoon of vanilla
1/4 teaspoon of  salt
1/2 pint of whipping cream
1/2 stick butter or margarine

Beat egg yolks and set aside. Mix flour, sugar and salt, stirring into the milk or cream. (Canned milk can be substituted for cream.) Add butter, cook over low heat until melted. Pour small amounts of mixture over egg yolks until all is mixed well. Add pecans and coconut, cook until thick, stirring constantly. Remove from heat and add vanilla. Spread between layers and on top and sides of cake.