1/4 lb. white chocolate, melted over hot water & cool slightly
1 c. butter
2 c. sugar
4 eggs
2 1/2 c. cake flour
1/4 tsp. salt
1 tsp. baking powder
1 c. buttermilk
1 c. chopped pecans (if desired)
1 c. coconut flakes (if desired)
1 tsp. vanilla

Cream shortening and sugar until light, add melted chocolate, and then eggs, one at a time, beating well after each one. Sift flour, salt and baking powder, then add to batter alternately with buttermilk, beating well. Fold in vanilla, coconut and nuts. Pour into 2 greased and floured 9 inch pans and bake in 350 degree oven for 45 minutes, or in tube pan for 75 minutes. Cool and ice.

ICING:

2 c. sugar
2 sticks butter (1 c.)
1 tsp. vanilla
1/4 tsp. salt
Sm. can evaporated milk

Combine all ingredients and let stand 1 hour, stirring occasionally. Cook to soft ball stage, cool to almost lukewarm. Beat until spreading consistency is reached. Spread between layers, over top and sides of cake.

This is good without coconut and nuts in the dough, it is so rich. I make it plain with this icing then sprinkle chopped nuts in border around top.

I have just a minute... with sixty seconds, in it... forced upon me... can't refuse it... Didn't seek it... didn't choose it... But... it's up to me to use it... I must suffer if I lose it... Give account if I abuse it. Just a tiny little minute... But... ETERNITY is in it.