1/2 c. hot water
4 sq. (1 oz. each) semi-sweet chocolate
1 c. butter (softened)
2 c. sugar
4 eggs
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk (can use 1 c. milk mixed with 1 tbsp. vinegar - let sit 5 min.)
1 tsp. vanilla

Place water and chocolate in double boiler. Stir constantly over boiling water until chocolate melts; set aside.

Place butter and sugar in bowl and beat with mixer 2 minutes, until fluffy. Stop and scrape bowl and add eggs, one at a time, beating 15 seconds after each.

Add chocolate mixture and beat 15 seconds more. Stop and scrape bowl.

Add flour, soda, salt, buttermilk and vanilla and mix slowly until well blended, about 30 seconds.

Pour batter into 2 greased and floured 9 inch cake pans. Bake 350 degrees F. for 35-45 minutes.

Cool in pans 10 minutes, then remove and cool on wire racks. Frost middle layer and top with Coconut Pecan Frosting.

COCONUT PECAN FROSTING:

1 c. sugar
3/4 c. evaporated milk
3 eggs, beaten
1/3 c. butter
1 c. shredded coconut
1 c. chopped pecans

Combine sugar, evaporated milk, eggs and butter in a large saucepan. Cook and stir over medium heat until mixture begins to thicken.

Remove from heat and place in bowl. Add coconut and pecans. Beat with mixer slowly until thick and spreadable. Refrigerate until ready to use. Yield: 3 cups.