| 1 Package German Sweet Chocolate |
| 1/2 Cup Boiling Water |
| 1 Cup Butter |
| 2 Cups Sugar |
| 4 Egg Yolks |
| 1 Tsp. Vanilla |
| 2 1/2 Cups Cake Flour |
| 1 Tsp. Soda |
| 1/2 Tsp. Salt |
| 1 Cup Buttermilk |
| 4 Egg Whites Stiffly Beaten |
| Frosting: |
| 1 Cup Evaporated Milk |
| 1 Cup Sugar |
| 3 Slightly beaten egg yolks |
| 1⁄2 Cups Butter |
| 1 Tsp. Vanilla |
| 1 1/3 Cups Coconut |
| 1 Cup Chopped Pecans From the kitchen of Sandi Smith |
Melt Chocolate in the 1/2 cup of boiling water. Cool. Cream butter & sugar. Add egg yolks one at a time. Blend in vanilla and chocolate mixture. Sift flour, baking soda, & salt. Add alternately with buttermilk. Fold in beaten egg whites. Bake at 350° for 30-35 min in 3 greased & floured 9” pans
Frosting:
Cook and stir evaporated milk, sugar, butter and beaten egg yolks over medium heat, stirring continuously, about 12 minutes. When mixture thickens remove from heat and add coconut and chopped pecans.