1/2 C boiling water
1 bar (4oz) sweet baking chocolate
1 C butter
2 C sugar
4 egg yolks
1 tsp. vanilla
2 1/2 C cake flour
1 tsp. baking soda
1/2 tsp salt
1 C buttermilk
4 egg whites stiffly beaten
1 C evaporated milk
1 C sugar
3 egg yolks
1/2 C butter
1 tsp vanilla
1 1/3 C flaked coconut
1 C chopped pecans
Preheat oven 350 degrees F
Grease 3 round cake pans (8″ or 9″)
line bottoms with wax paper.
Pour boiling water over chocolate and stir until melted. set aside to cool.
Cream butter and sugar, add egg yolks one at a time, beating in between.
On low speed blend in chocolate and vanilla.
Mix together flour, soda, and salt. Alternate mixing flour and buttermilk
into batter. Fold in egg whites.
Bake for 35-40 min. (8″) or 30-35 min (9″) or unitl top of cake springs
back if you poke it.
In a saucepan, combine evaporated milk, sugar, yolks, butter, and vanilla
until thickened. (about 12 min.) Stir in coconut and nuts.
Frost in between layers and top of cake.