1/2 c. boiling water
1 bar (4 oz.) sweet cooking chocolate
2 c. sugar
1 c. butter
4 egg yolks
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Heat oven to 350 degrees. Grease 2 square pans, 8 x 8 x 2 or 9 x 9 x 2 inches. Pour boiling water on chocolate in small bowl stirring until chocolate is melted. Cool.

Mix sugar and butter a large 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 batter is smooth.

Fold in egg whites. Divide batter among pans. Bake 45 to 50 minutes in 8 inch pans (40 to 45 minutes). Cool. Top with Coconut Pecan Frosting.

COCONUT PECAN FROSTING:

1 c. sugar
1 c. evaporated milk
1/2 c. butter
3 egg yolks
1 tsp. vanilla
1 1/3 c. flaked 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.