1 bar (4 oz.) Baker's German Chocolate
1/2 c. boiling water
1 c. (1/2 lb.) butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. Cake flour
1 tsp. baking soda
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water, cool. Cream butter and sugar until fluffy. Add egg yolks 1 at a time, beat well after each. Add melted chocolate and vanilla. Mix well. Sift together flour and soda. Add alternately with buttermilk to chocolate mixture and beat well. Beat until smooth. Fold in egg whites. Pour into 3 layer pans, lined on bottom with wax paper. Bake in moderate oven, 350°, 30 to 40 minutes. Cool 15 minutes and remove from pans.

1 12 oz. can evaporated milk
1 c. sugar
1/2 stick butter (1/4 c.)
4 egg yolks, well beaten
1 c. coconut
1/2 c. chopped nuts
1 tsp. vanilla

Cook together evaporated milk, sugar, butter and egg yolks until thick. Burns easily! Cool a few minutes. Add coconut, chopped nuts and vanilla. Spread generously between layers and over top of cake.

1 5 oz. can evaporated milk
1 2/3 c. sugar
1 stick butter (1/4 lb.)
1 1/2 c. miniature marshmallows
1 bar German Chocolate, cut fine or melted

Boil evaporated milk, sugar and butter for 5 minutes. Remove from burner and add marshmallows and chocolate. Stir until all is dissolved and spread generously on top and sides of cake.