| 1 | Melt chocolate in water; cool. |
| 2 | Beat butter and sugar. |
| 3 | Beat in egg yolks. |
| 4 | Stir in vanilla and chocolate. |
| 5 | Mix flour, soda and salt. |
| 6 | Beat into chocolate mixture alternately with butter milk. |
| 7 | Beat egg whites until stiff peaks form; fold into batter. |
| 8 | Pour into three 9-inch layer pans, lined on bottoms with waxed paper. |
| 9 | Bake at 350f for 30 minutes or until cake springs back when lightly pressed in center. |
| 10 | Cool 15 minutes; remove from pans, finish cooling on racks. |
| 11 | Spread coconut-pecan frosting between layers and over top of cake. |
| 12 | coconut pecan frosting: |
| 13 | combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. |
| 14 | Cook and stir over medium heat until thickened. |
| 15 | Remove from heat. |
| 16 | Stir in coconut flakes and chopped pecans. |
| 17 | Cool until thick enough to spread. |
| 18 | makes 4-?cups frosting. |
| 19 | 12 servings. |
| 20 | Iii. net> |
