1/2 cup boiling water
1 (4oz.) bar sweet cooking chocolate
1 cup Butter
2 cup Sugar
4 Eggs;separated
1 teaspoon Vanilla
2-1/2 cup Cake flour
1 teaspoon Baking soda
1/2 teaspoon salt
1 cup Buttermilk
COCONUT-PECAN FROSTING
1 cup Evaporated milk
1 cup Sugar
3 Egg yolks
1/2 cup Butter
1 teaspoon Vanilla
1 1/3 cup Flaked coconut
1 cup Pecans;chopped
CAKE:
Pour boiling water over chocolate in small bowl; stir until melted. Set aside to cool.
In large mixer bowl, cream butter and sugar until light and fluffy; add egg yolks 1 at a time, beat after each addition. On low speed beat in chocolate and sifted dry ingredients, beating whites.
Divide among 3 (8 or 9 inch) greased and floured cake pans or line greased pans with waxed paper. Bake at 350 degrees for about 35 minutes. Frost with Coconut-Pecan Frosting.
ICING:
Combine all but coconut and pecans in saucepan; cook and stir over medium heat until thick, about 10-12 minutes. Stir in coconut and pecans. Spread between and on top of cooled cake layers.