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1 (4 oz.) pkg. sweet cooking chocolate
1/2 c. water
2 c. sugar
1 c. Crisco shortening
4 eggs, separated
2 tsp. vanilla
2 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
Coconut Pecan Topping

Preheat oven to 350 degrees. In small saucepan, over low heat, melt chocolate in water; stir. In large bowl, beat sugar and shortening until fluffy. Beat in egg yolks and vanilla. Stir in chocolate mixture. In medium bowl, combine flour, baking soda, and salt; add to batter alternately with buttermilk until blended. In small bowl, beat egg whites until stiff but not dry; fold into batter. Spread evenly into 3 greased and floured 9 inch round cake pans. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pans; cool completely. Frost and top with Coconut Pecan Topping.

1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
3 egg yolks, beaten
1/2 c. Crisco shortening
1 (3 1/2 oz.) can flaked coconut (1 1/3 c.)
1 c. chopped pecans
1 tbsp. vanilla

In heavy saucepan, combine first 3 ingredients over medium heat; cook and stir until thickened, about 10 minutes. Stir in coconut, pecans, and vanilla; cool.
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