INGREDIENTS:
1/2 cup boiling water
4 ounces sweet German cooking chocolate
2 cups sugar
1 cup butter, softened
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, well beaten

Coconut Pecan Frosting
1 cup sugar (1 1/2 cups)
1/2 cup butter (3/4 cups)
1 cup evaporated milk (12 oz can)
1 teaspoon vanilla (1 1/2 teaspoons)
3 egg yolks (4 egg yolks)
1 1/3 cups shredded coconut (2 cups)
1 cup chopped pecans (1 1/2 cups)

ADDRESSES:

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.

Pour boiling water over chocolate, stirring until chocolate melts; Cold. Mix sugar and butter in a large bowl until light and fluffy. Add the egg yolks, one at a time. Beat in the chocolate and vanilla at low speed.
Mix the flour, baking soda, and salt alternately with the buttermilk, beating after each addition until the dough is smooth. Add the egg whites.

Divide the batter between the molds. Bake square pans for 40 to 45 minutes or round pans for 35 to 40 minutes. Check for doneness with a toothpick in the center. Let cool and top with coconut walnut frosting.

Pecan Coconut Frosting: Mix sugar, butter, milk, vanilla and egg yolks in a saucepan. Cook over medium heat, stirring occasionally, until thickened, about 12 minutes. Remove from the fire. Add the coconut and walnuts. Beat until smooth. Let cool and thicken before frosting the cake.