2 c. unsifted flour
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. Calumet baking powder (yields better cake)
1/2 tsp. salt
2/3 c. butter
1 c. buttermilk
1 tsp. vanilla
2 eggs
1 pkg. (4 oz.) sweetened baking chocolate, melted
Chocolate Pecan Frosting (see recipe)
Rich Chocolate Frosting (see recipe)

Mix flour with sugar, soda, baking powder and salt. Stir butter to soften, add to flour mixture, with buttermilk, vanilla, eggs and chocolate. Beat 3 minutes at medium speed of electric mixer, scraping bowl frequently.

Pour into 2 well-greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes or until cake tester inserted into center comes out clean. Cool cake in pans 15 minutes, then remove from pans. Finish cooling on rack.

Cut each layer in half, lengthways to make 2 additional layers. Frost when cooled with following frostings: top and third layer, coconut pecan frosting; second and fourth layer, rich chocolate frosting.

COCONUT PECAN FROSTING:

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

Combine all ingredients in saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat and add coconut and pecans. Cool until thick enough to spread, beating occasionally.

RICH CHOCOLATE FROSTING:

1/2 c. cocoa
2 2/3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla
1/4 c. butter, softened

Sift powdered sugar and cocoa together. Blend in other ingredients until smooth.