1. Coconut-Pecan frosting (recipe follows). 2. Oven at 350ºF. 3. Melt chocolate in water, cool. 4. Cream butter and sugar. 5. Beat in egg yolks. 6. Stir in vanilla and chocolate. 7. Mix flour, soda, and salt. 8. Beat in flour mixture, alternately with buttermilk. 9. Beat egg whites until stiff peaks form; fold into batter. 10. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. 11. Bake for 30 minutes or until cake springs bake when lightly pressed in center. 12. Cool 15 minutes; remove and cool on rack. 13. Frost cake. 14. COCONUT-PECAN FROSTING. 15. Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. 16. Cook and stir over medium heat until thickened. Remove from heat. 17. Stir in shredded coconut and chopped pecans. 18. Cool until thick enough to spread. 19. Makes 4-1/4 cups. ---------------------------------------------------------------------------
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