This cake was definitely a "natural 20" with our group.

Ingredients

Cake:

1 pkg (4 oz) German Sweet Chocolate

1/2 cup boiling water

1 cup butter or margarine

2 cups sugar

4 egg yolks, unbeaten (set aside the whites)

1 tsp vanilla

2 1/2 cups flour

1/2 tsp salt

1 tsp baking soda

1 cup buttermilk (in the absence of buttermilk, 1 cup milk with one tablespoon of vinegar works)

4 egg whites, stiffly beaten

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1. Melt chocolate in boiling water. Cool.
2. Cream butter and sugar together until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well.
3. Sift together flour, salt, and soda. Add alternately with the buttermilk to the chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites.
4. Pour into 3, 8 or 9 inch layer pans, lined on the bottom with waxed paper. Bake at 350° for 30-40 minutes. Cool. Frost tops only.

Coconut Pecan Frosting

1 cup evaporated milk (or one cup milk with corn starch for thickening)

1 cup sugar

3 egg yolks

1/2 cup butter or margarine

1 tsp vanilla

Cook and stir over medium heat until thickened - about 12 minutes.

Add:

1 1/3 cups flake coconut

1 cup chopped pecans

(makes 2 1/2 cups frosting)