Ingredients
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4 oz Sweet chocolate 1/2 c -Boiling water 1 c Butter or margarine 2 c Sugar 4 Eggs; separated 1 ts Vanilla 1/2 ts Salt 1 ts Baking soda 2 1/2 c Sifted cake flour 1 c Buttermilk COCONUT PECAN FROSTING: 1 c Evaporated milk 1 c Sugar 3 Egg yolks 1/2 c Butter or margarine 1 ts Vanilla 1 1/3 c Flake coconut 1 c Chopped pecans
Procedure
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Melt chocolate in boiling water. Cream 1 cup butter and 2 cups sugar
until mixture is light and fluffy. Add 4 egg yolks, one at a time,
beating well after each addition. Add chocolate mixture and 1
teaspoon vanilla. Sift together salt, soda and cake flour. Add
alternately with buttermilk to chocolate mixture until batter is
smooth. Beat egg whites until stiff. Fold into batter. Pour into 3
greased waxed-paper-lined 8- or 9-inch layer cake pans. Bake at 350F
30 to 40 minutes. Turn out of pans and cool on racks.
Meanwhile, to make frosting, combine evaporated milk, sugar, egg
yolks, butter and vanilla in saucepan. Cook, stirring, over medium
heat until mixture thickens, about 12 minutes. Add coconut and pecans
and beat until thick enough to spread. Spread between layers and on
top of cake.
