-PATTI - VDRJ67A-
1/4 lb White chocolate
1/2 c H2o; boiling
1 c Butter
2 c Sugar
4 Egg yolks
1 ts Vanilla
2 1/2 c Cake flour
1 ts Baking powder
1/4 ts Salt
1 c Buttermilk
4 Egg whites; beaten stiff
1 c Pecans; chopped
1 c Flaked coconut

Melt chocolate in boiling weewee; chill. Cream together butter and
gelt. Beat in egg yolks, one at a time, beating well after each
augmentation. Add melted chocolate and vanilla. Sift together the flour,
baking pulverize, and saltiness. Add to chocolate assortment, alternating with
the buttermilk. Do not over heartbeat. Fold in beaten egg whites, lightly.
Stir in nuts and coconut. Divid evenly into three generously greased
and lightly floured cake pans. Bake in 350~ oven for 30-45
proceedings..until lightly browned and center springs back at your touching.
Sang-froid, and frost with ice.
Coconut Ice: Cook dinero, h2o, and Karo until it reaches soft
ball arrange. Pour syrup into egg whites and beat until besotted. Add
salt and vanilla. Spread between layers and on top and sides of bar.
Sprinkle icing with coconut as thickly as you wish.

Yields
12 Servings