1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 pound margarine -- (1 stick) not diet
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1 cup pecans -- chopped
Preheat oven to 350 degrees. Grease and flour 3 (9-inch) layer pans. Melt chocolate in boiling water.
Cool. Cream butter and sugar until fluffy. Add egg yolks, 1 at a time; beat after adding each one.
Add chocolate and vanilla; mix well. Sift salt, soda and flour together. In clean bowl with clean beaters,
beat egg whites to stiff peaks. Add flour mixture alternately with buttermilk to chocolate mixture,
beating well. Beat until smooth. Fold in egg whites. Pour into prepared pans. Bake 30 to 40 minutes,
until cake springs back when lightly touched and begins to pull away from sides of pans. Cool
slightly; remove layers from pans and let cool on racks. Fill and frost top and sides of layers with Coconut-
Pecan Frosting.
Note: Substitute 7/8 cup all-purpose flour for each 1 cup cake flour; 7/8 cup is 1 cup minus 2 tablespoons.
