1/2 c. boiling water
1 bar sweet cooking chocolate
1 c. butter
2 c. sugar
5 egg yolks
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
5 egg whites, stiffly beaten

Heat oven to 350 degrees. Grease 3 round layer pans, 8 or 9 inches. Line bottoms with wax paper. In small bowl, pour boiling water over chocolate, stirring until chocolate is melted. Set aside to cool.

In large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. On low speed blend in chocolate and vanilla. Mix in flour, soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among pans. Bake 8 inch round layers 35-40 minutes, until top springs when lightly touched with finger.

NOTE: Don't open the oven to check cake too soon, or it will fall; this is a sensitive recipe.

FROSTING:

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

Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add coconut and chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups.