4 oz. German sweet chocolate
1 c. butter
2 1/4 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 pinch of salt
1 c. condensed or evaporated milk

Melt chocolate in butter either in microwave or over low heat on stove top. Mix in sugar and vanilla until sugar is completely melted. Beat in egg yolks. Beat egg whites with mixer on medium, then high speed until stiff peaks form; fold into chocolate mixture. Pour batter into cake pans which have been greased and lightly floured. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Cool cake 15 to 20 minutes before removing from pans. Once cake is completely cooled, frost with recipe below.

COCONUT PECAN FROSTING:

2 c. evaporated milk or cream
2 1/2 c. sugar
1 1/2 c. butter
2 tsp. vanilla
4 slightly beaten egg yolks
3 c. coconut
2 c. chopped pecans

Mix milk, egg yolks, sugar, butter and vanilla in saucepan. Cook over medium heat stirring constantly. Once mixture is thick, remove from heat and stir in coconut. Mix in chopped pecans. Cool until thick enough to spread. Frost tops and sides of cake. Chuck Milhoff devoured 1/4 of this cake when he was over last time!