CAKE:

2/3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs
3/4 c. sugar
2 squares unsweetened chocolate
1/4 c. cold water
2 tbsp. sugar
1/4 tsp. baking soda
1 tsp. vanilla extract

Mix flour, baking powder and salt. Beat eggs in small mixing bowl with thick. Transfer to large mixing bowl. Gradually beat in 3/4 cup sugar. Beat until light and fluffy. Next, fold in flour mixture. Mix well. Add vanilla.

Melt chocolate in saucepan over very low heat, stirring constantly until smooth. Immediately add water, 2 tablespoon sugar and baking soda. Stir with smooth. Blend into batter.

Grease a 10x15 inch jelly roll pan, then line with waxed paper. Also grease waxed paper. Pour batter into pan. Bake at 350 degrees for 18 to 20 minutes. Remove from pan and remove paper. let cool.

FROSTING:

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

Next, make frosting. Combine milk, sugar, egg yolks, butter and vanilla. Cook over medium heat, stirring constantly, until mixture thickens, about 15 minutes. Add coconut and pecans. Beat until cool and of spreading consistency.

Spread half of frosting on top of cake. Roll cake and frost top and sides with remaining frosting. Cut into slices. Serves 15.