INGREDIENTS:

• 4 oz German sweet chocolate
• 2 cups sugar
• 1 cup softened butter
• 4 egg yolks
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 4 egg whites
• 1 cup white sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 egg beaten yolks
• 1 1/2 cut flaked coconut
• 1 cup chopped pecans
• 1/2 cup water
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter

DIRECTIONS:

1. To Make the Cake: Heat over to 350 degrees F.  
2. Sift the baking soda, flour, and salt together.
3. Heat water and the 4 oz of chocolate together in a small pan until melted
4. In a large bowl, whip 1 cup of butter and 2 cups of sugar
5. Beat in the 4 egg yolks, then the melted chocolate mixture and the vanilla extract
6. Beat in the flour mixture and the buttermilk
7. In a large mixing bowl, beat egg whites until whites hang from bowl sides.  Fold 1/3 of the whites into the batter, and then, the remaing whites 1/3 at a time.
8. Grease and flour three 9-nine inch round baking pans.  Pour mixture into the 3 baking pans.  Bake in the preheated oven for 30 minutes.
9. Allow to cook for 15 minutes, then turn over each pan and remove the cake
10. To Make the Filling: In a saucepan mix the evaporated milk, 1 cup sugar, 1/2 cup butter, and 3 egg yolks.  Cook over low heat while stirring until thick.  
11. Remove from oven cooktop.  Stir in coconuts, pecans, and 1 teaspoon vanilla extract.  
12. Once cool, spread the coconut filing on top of each of the three layers.  Place the layers on top of each other vertically.

PORTIONS:

Makes 9-12 servings.