1 (4 oz.) pkg. German sweet chocolate
1/2 c. water
2 c. plain flour
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, softened
2 c. sugar
4 eggs, separated
1 c. buttermilk
Coconut-pecan Frosting (recipe follows)

Heat oven to 350 degrees. Line bottoms of three 9-inch cake pans with waxed paper.

Heat water to boiling, pour over chocolate in small bowl. Stir until chocolate melts. Mix flour with baking soda and salt; set aside. Beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.

In a clean bowl, with clean beaters, beat egg whites until stiff peaks form. Fold into batter in thirds. Pour into prepared pans. Bake 30 minutes or until cake springs back lightly when touched.

Spread frosting between layers and on top of cake.

COCONUT-PECAN FROSTING:

Combine 1 1/2 cups whipping cream, 1 1/2 cups sugar, 4 egg yolks, 3/4 cup butter and 1 1/2 teaspoon vanilla in heavy saucepan with a wire whisk. Cook over medium heat, stirring constantly until mixture thickens and is golden brown, about 12 minutes.

Remove from heat, stir in 2 cups flaked coconut and 1 1/2 cups chopped pecans. Stir until cool and of spreading consistency.

October 22, 1992