1 pkg. sweet cooking chocolate
1/2 c. boiling water
1 c. butter, butter or other shortening
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in 1/2 cup boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating after each. Add vanilla and melted chocolate and mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites.

Pour batter into 3 (8 or 9 inch) pans, lined on bottom with paper. Bake in 350 degree oven for 35 to 40 minutes. Cool. Frost top and between layers with Coconut Pecan Frosting.

COCONUT PECAN FROSTING:

1 c. evaporated (or half and half) milk
1 c. sugar
3 egg yolks
1/4 lb. butter
1 tsp. vanilla

Cook over medium heat 12 minutes, stirring constantly until mixture thickens. Add about 1 can tender-thin flaked coconut and 1 cup chopped pecans. Beat until cool and of spreading consistency. Spread between layers and on top of 3 layer cake. Note: Do not frost sides of cake.