Preparation:
Melt chocolate in boiling water. Cool. Cream margarine and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 3 greased and floured 8" layer cake pans. Bake at 350 F. For 30 to 34 minutes. Cool. Coconut-Pecan Frosting Combine 1 1/3 cups evaporated milk, 1 1/3 cups of sugar, 3 slightly beaten egg yolks, 3/4 cup margarine, and 1 teaspoon vanilla. Cook and stir over medium heat until thick, about 12 minutes. Add 2 cups coconut and 1 cup chopped NC Pecans. Cool until thick enough to spread. First top and then sides of cake. Garnish with NC Pecans on top. |
