°1/2 c water
°4 ounces sweet German baking chocolate
°2 cups of sugar
°1 cup butter, softened
°4 egg yolks
°1 teaspoon vanilla
°2 1/2 cups cake flour
°1 teaspoon baking soda
°1 teaspoon of salt
°1 cup buttermilk
° 4 egg whites, beaten until stiff
+Coconut Pecan Frosting
°1 cup sugar (1 1/2 cups)
°1/2 cup butter (3/4 cup)
°1 c evaporated milk (12 oz can)
°1 teaspoon vanilla (1 1/2 teaspoons)
°3 egg yolks (4 egg yolks)
°1 1/3 cup flaked coconut (2 cups)
°1 cup chopped pecans (1 1/2 cups)


Heat oven to 350 degrees F. Greased 2 9-inch square pans
Pour boiling water over chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in a large bowl until light and fluffy. Beat the egg yolk, one at a time. Incorporate chocolate and vanilla on low speed.
Add the flour, baking soda and salt alternately with the buttermilk, beating after each addition until smooth. Incorporate the egg whites.
Divide the batter into the moulds. Bake square molds for 40-45 minutes or round molds for 35-40 minutes. Check for doneness with a toothpick in the center. Let cool and top with coconut pecan frosting.
Coconut Pecan Frosting: Combine sugar, butter, milk, vanilla and egg yolks in a saucepan. Cook over medium heat, stirring occasionally, until thickened, about 12 minutes. Remove from fire. Stir in coconut and pecans. Beat until spreadable. Allow to cool and thicken before frosting the cake.

Enjoy !