1/4 lb. sweet cooking chocolate
1/2 c. boiling water
1 c. butter, butter or 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 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 whites.

Pour batter into 3 (8 or 9 inch) layer pan. Line the bottoms of either size pans with waxed paper. Bake in moderate oven 350 degrees for 35 to 40 minutes. Cool. Frost top and between layers with Coconut Pecan Frosting.

COCONUT PECAN FROSTING:

Combine 1 cup evaporated or half and half milk, 1 cup sugar, 3 egg yolks, 1/2 pound butter and 1 teaspoon vanilla in a saucepan. 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. Makes enough to cover tops of 3 (9 inch) layers. Do not frost the sides of the cake.