Ingredients
1 package (4oz) bakers german sweet chocolate
½ cup boiling water
1 cup (2 sticks) butter or margarine
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
Coconut-Pecan Frosting (below)
Directions
Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in eggs yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350 for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Spread frosting between layers and over top of cake.
Coconut-Pecan Frosting
Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, ½ cup butter or margarine and 1 teaspoon vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 1 ⅓ cups (3 ½ oz) coconut flakes and 1 cup pecans. Cool until thick enough to spread. Makes 2 ½ cups.