CAKE:

4 oz. bar sweet cooking chocolate
1/2 c. hot water
2 c. sugar
1 c. butter, softened
4 eggs
2 1/2 c. Pillsbury's Best All Purpose or Unbleached Flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla

FROSTING:

1 c. sugar
1 c. evaporated milk
1/2 c. butter
3 eggs, beaten
1 1/3 c. flaked coconut
1 c. chopped pecans or walnuts
1 tsp. vanilla

Pre-Heat oven to 350°F.

Grease and lightly flour 3 (9") round cake pans. In small saucepan over low heat, melt chocolate with water; set aside.

In large bowl, beat 2 cups sugar and 1 cup butter until light and fluffy. Add 4 eggs, 1 at a time, beating well after each addition. Lightly spoon flour into measuring cup; level off. Add flour and remaining cake ingredients; blend at low speed until well combined. Pour batter into prepared pans.

Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

In medium saucepan, combine 1 cup sugar, evaporated milk, 1/2 cup butter and 3 eggs. Cook over medium heat until mixture starts to bubble, stirring constantly. Stir in coconut, nuts and 1 teaspoon vanilla. Cool until room temperature. Spread frosting between cake layers and on top leaving sides plain.

TIP: To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

HIGH ALTITUDE: Above 3500 feet: Decrease sugar to 1 3/4 cups and baking soda to 3/4 teaspoon. Bake at 375°F for 25 to 30 minutes.