Directions (continued)

• water over low heat; cool.
• In a large bowl, cream butter and sugar until light and fluffy. Beat
• in 4 egg yolks, one at a time, beating well after each addition.
• Blend in melted chocolate and vanilla. Combine the flour, baking
• soda and salt; add to the creamed mixture alternately with
• buttermilk, beating well after each addition.
• In a small bowl and with clean beaters, beat the 4 egg whites until
• stiff peaks form. Fold a fourth of the egg whites into the creamed
• mixture; fold in remaining whites.
• Pour batter into prepared pans. Bake at 350° for 24-28 minutes or
• until a toothpick inserted near the center comes out clean. Cool for
• 10 minutes before removing from pans to wire racks to cool
• completely.
• For frosting, in a small saucepan, heat the sugar, milk, butter and
• egg yolks over medium-low heat until mixture is thickened and golden
• brown, stirring constantly. Remove from the heat. Stir in the
• coconut, pecans and vanilla extract. Cool until thick enough to
• spread. Spread a third of the frosting over each cake layer and
• stack the layers.
• In a microwave, melt chocolate and shortening; stir until smooth;
• drizzle down sides of cake. Yield: 12 servings.