Ingredients

1 package sweet chocolate
1/2 C. boiling water
1 C. butter or other shortening
2 C. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2-1/2 C. cake flour
1 C. buttermilk
4 egg whites, stiffly beaten
Coconut Pecan Frosting:
1 C. evaporated milk
1 C. sugar
3 egg yolks
1/4 pound margarine
1 tsp. vanilla

Cooking Instructions

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat well after each. Add melted chocolate and vanilla; mix well. Sift together salt, soda, and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour into three 8 or 9 inch cake layer pans, lined on bottoms with paper. Bake in a moderate oven (350 degrees) for 30 to 40 minutes; cool. Frost tops only with coconut pecan frosting. Coconut Pecan Frosting: Combine all ingredients. Cook and stir over medium heat until thickened, about 12 minutes. Add 1-1/3 C. flake coconut and 1 C. chopped pecans. Beat until thick enough to spread.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)