4 oz. German sweet chocolate
1/2 c. boiling water
6 eggs, separated
2 c. sugar
1 c. butter
1 tsp. vanilla
2 c. sifted all purpose flour
2 tbsp. cornstarch
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk

Melt chocolate in boiling water. Beat egg whites until frothy; add 1/2 cup sugar. Beat until stiff, but not dry; set aside. Cream butter with remaining 1 1/2 cups sugar and vanilla. Add egg yolks and beat well. Blend in chocolate. Sift flour with cornstarch, baking powder, soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 8 or 9 inch layer pans lined on bottom with paper. Bake at 350 degrees for 30 minutes. Cool.

COCONUT - PECAN FROSTING:

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

Combine milk, sugar, egg yolks, butter and vanilla in sauce pan. Cook and stir constantly over medium heat until thickened, about 12 minutes. Add coconut, pecans and raisins. Cool until thick enough to spread. Makes 2 1/2 cups. Frost only tops of cake layers.