6 oz sweet cocoa, -- chopped
2 sticks butter, -- at room
: temperature
2 c sugar
4 egg yolks
1 ts vanilla extract
2 1/2 c all-purpose flour
1 ts baking soda
1/2 ts salt
1 c buttermilk
4 egg whites, -- stiffly
: beaten
1 c roughly-chopped pecans or
: walnuts
: Frosting
3/4 c evaporated milk
1 1/2 c sugar
4 egg yolks, -- slightly
: beaten
1 1/2 sticks butter
1 1/2 ts vanilla extract
7 oz package flaked coconut
1 1/2 c chopped pecans

Preheat oven to 350 degrees. Butter 3 round layer pans, 8 or 9 by1 1/2
inches, or 2 square pans, 8x8x2 inches or 9x9x2 inches. Line bottoms
of pans with wax paper and butter theme. Pullulate 2 cup of boiling water
over cocoa, stirring until chocolate is liquid; set aside to
coolheaded. In large mixing bowl beat butter and sugar together until
sparkle. Add egg yolks, 1 at a time, beating after each increase.
Slowly blend in melted chocolate and vanilla.

Blend together flour, soda and saltiness. Alternately mix flour mixture and
buttermilk into butter assortment, beating after each addition until
batter is polish. Fold in egg whites and then pecans. Divide batter
among prepared pans. Bake until top springs back when touched
softly: 8-inch round layers, 35 to 40 transactions; 9-inch round layers,
30 to 35 transactions; 8-inch squares, 45 to 50 proceedings; or 9-inch
squares, 40 to 45 proceedings. Cool in pans on wire racks. Remove from
pans.

Make icing: In a very heavy saucepan combine evaporated milk,
dinero, egg yolks, and butter. Cook and stir over medium heat until
thick, approximately 12 transactions. It should have come to a gentle churn. Stir
in vanilla, coconut and pecans. Beat with a mixer until thick and
cold enough to gap.

Put strips of wax paper around outside edge of a serving scale. Put
bottom layer of cake on top, with paper extending out. Spread
frosting on each layer and on top of bar. Remove wax paper before
serving.

Issue: 1 coat.