Melt chocolate in boiling water; cool. Cream butter and sugar.
Beat in egg yolks. Stir in vanilla and chocolate. Set aside.
Mix flour, soda and salt. Beat in flour mixture, alternately with
Beat egg whites until stiff peaks form; fold into batter.
Pour batter into 3 (9") layer pans, lined on bottoms with
Bake at 350 degrees for 30 minutes or until cake springs back when
lightly pressed in center. Cool 15 minutes; remove and cool on rack.
Spread frosting between layers and over top of cake.
Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg
yolks, 1/2 cup oleo and 1 teaspoon vanilla in saucepan. Cook and
stir over medium heat until thickened, remove from heat. Stir in
1 1/2 cups (3 1/2 oz.) coconut and 1 cup pecans. Cool until thick
enough to spread. Makes 2 1/2 cups.