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 the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)