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.

COCONUT PECAN TOPPING:

In heavy saucepan, combine 1 (14 ounce) can Eagle Brand sweetened condensed milk (not evaporated milk), 3 egg yolks, beaten and 1/2 cup Crisco shortening; over medium heat, cook and stir until thickened, about 10 minutes. Stir in 1 (3 1/2 ounce) can flaked coconut (1 1/3 cups), 1 cup chopped pecans and 1 tablespoons vanilla. Cool.