1/2 c. boiling water
1 bar (4 oz.) sweet cooking chocolate
2 c. sugar
1 c. butter, softened
4 egg yolks
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk (fresh or from powder base)
4 egg whites, stiffly beaten
Coconut-Pecan Frosting (following recipe)

Heat oven to 350 degrees. Grease 2 square pans, 8x8x2 or 9x9x2 or 3 round layers pans 8 or 9 x 1 1/2 inch.

Pour boiling water on chocolate in small bowl, stirring until chocolate is melted. Cool.

Mix sugar and butter in large mixer bowl until light and fluffy. Beat in egg yolks one at a time. Beat in chocolate and vanilla on low speed. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until smooth. Fold in egg whites.

Divide batter among pans. Bake until wooden toothpick in center comes out clean, 8 inches, 45-55 minutes; 9 inch, 40-45 minutes; 8 inch round, 35-40 minutes; 9 inch round, 30-35 minutes. Cool. Fill layers and frost top with:

COCONUT-PECAN FROSTING:

1 c. sugar
1 c. evaporated milk
1/2 c. butter
3 egg yolks
1 tsp. vanilla
1 1/3 c. coconut
1 c. chopped pecans

Mix sugar, milk, butter, egg yolks and vanilla in 1 quart saucepan. Cook over medium heat, stirring occasionally until thick, about 12 minutes. Stir in coconut and pecans. Beat until frosting is of spreading consistency.