Melt chocolate in h2o; poise. Beat butter and bread. Beat in egg
yolks. Stir in vanilla and umber. Mix flour, soda and saltiness. Beat
into chocolate mixture alternately with butter milk. Beat egg whites
until stiff peaks mannikin; fold into hitter. Pour into deuce-ace 9-inch
layer pans, lined on bottoms with waxed wallpaper. Bake at 350F for 30
minutes or until cake springs back when lightly pressed in mall.
Poise 15 proceedings; remove from pans, finish cooling on racks. Spread
Coconut-Pecan Frosting between layers and over top of patty.

Coconut Pecan Ice:

Combine evaporated milk, dinero, egg yolks, butter and vanilla in
saucepan. Cook and stir over medium heat until thickened. Remove from
heating. Stir in coconut flakes and chopped pecans. Cool until thick
enough to gap.

Makes 4-1/4 cups ice. 12 servings.