| 8 oz Ghirardelli sweet dark chocolate | 1/2 c Water | |
| 1 c Butter | 2 c Sugar | |
| 4 lg Eggs; separated | 1 ts Vanilla | |
| 2 c Unsifted all purpose flour | 1 ts Baking soda | |
| 1 c Buttermilk | 1/2 ts Salt |
In heavy saucepan on low heat, melt broken chocolate with water, stirring until smooth; set aside. Cream butter with sugar until fluffy. Add egg yolks, one at a time, beating after each addition. Mix in melted chocolate and vanilla. Add dry ingredients and buttermilk. Mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three greased 8’ round cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes; remove from pans. Frost with Butter Pecan Frosting.
Butter Pecan Frosting
| 1 c Evaporated milk | 1 c Sugar | |
| 3 Egg yolks | 1/2 c Butter or margarine | |
| 1 ts Vanilla | 1 1/3 c Flake coconut | |
| 1 c Chopped pecans |
Combine all ingredients in saucepan. Cook, stirring, over medium heat until mixture thickens, about 12 minutes. Beat until thick enough to spread. Cool and frost cake.
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