Chocolate Cake

Ingredients:
four (one ounce) squares Spanish sweet chocolate
1/2 cup water
two cups all-purpose flour
one teaspoon baking soda
1/4 teaspoon salt
one cup butter, softened
two cups white sugar
four egg yolks
one teaspoon vanilla extract
one cup buttermilk
four egg whites
12 liquid ounces evaporated milk
one 1/2 cups white sugar
3/4 cup butter
four egg yolks
one 1/2 teaspoons vanilla extract
one (8 ounce) package flaked coconut
one 1/2 cups chopped pecans

Directions :
Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
Microwave chocolate & water on high for one 1/2 to two minutes. Stir halfway through. Stir until all is melted & smooth.
In a medium bowl, mix together flour, soda & salt. Set aside.
In a massive bowl, cream one cup butter & two cups sugar until light & fluffy. Add four egg yolks after the other, beating well after each addition. Stir in chocolate & one teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
In a separate bowl, beat egg whites on high until soft peaks form. Gently fold in to batter. Pour in to 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted in to middle of cake comes out tidy. Icy , then frost with coconut-pecan frosting.
Combine milk, one 1/2 cup sugar, 3/4 cup butter, four egg yolks & one 1/2 teaspoons vanilla in massive saucepan. Cook & stir on medium heat for about 12 minutes, or until thick & golden brown. Remove from heat. Stir in coconut & pecans. Icy to room temperature, & spreading consistency.