• Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy.
• Add egg yolks, 1 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 3 -8 or 9 inch cake pans, well greased and
• with bottoms lined with wax paper. Bake in 350 degree oven 30 to 40 min-
• utes. Cool. Frost tops only.

COCONUT PECAN FROSTING:

• Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 lb. Butter,
• and 1 t. vanilla. Cook and stir over medium heat until thickened, about 12
• minutes. Add 1 1/3 cup coconut and 1 cup chopped pecans. Beat until thick
• enough to spread.