4 oz Sweet Chocolate
1/2 c Boiling Water
1 c Butter Or Margarine
2 c Sugar
4 Eggs, Separated
1 ts Vanilla
1/2 ts Salt
1 ts Baking Soda
2 1/2 c Sifted Cake Flour
1 c Buttermilk
-COCONUT PECAN FROSTING-
1 c Evaporated Milk
1 c Sugar
3 Egg Yolks
1/2 c Butter Or Margarine
1 ts Vanilla
1 1/3 c Flake Coconut
1 c Chopped Pecans
Melt chocolate in boiling water. Cream 1 cup butter and 2 cups sugar until
mixture is light and fluffy. Add 4 egg yolks, one at a time, beating well
after each addition. Add chocolate mixture and 1 teaspoon vanilla. Sift
together salt, soda and cake flour. Add alternately with buttermilk to
chocolate mixture until batter is smooth. Beat egg whites until stiff. Fold
into batter. Pour into 3 greased waxed-paper-lined 8- or 9-inch layer cake
pans. Bake at 350?F 30 to 40 minutes. Turn out of pans and cool on racks.
Meanwhile, to make frosting, combine evaporated milk, sugar, egg yolks,
butter and vanilla in saucepan. Cook, stirring, over medium heat until
mixture thickens, about 12 minutes. Add coconut and pecans and beat until
thick enough to spread. Spread between layers and on top of cake. (C) 1992
The Los Angeles Times
Yields
12