Preparation
Step 1
DISSOLVE CHOCOLATE IN 1/2 CUP OF BOILING WATER. CREAM SHORTENING AND ADD SUGAR. ADD 3/4 CUP OF BUTTERMILK ALTERNATELY WITH 2 CUPS OF FLOUR. ADD EGG YOLKS. DISSOLVE SODA IN REMAINDER OF BUTTERMILK AND ADD TO CREAMED MIXTURE ALONG WITH THE 1/2 CUP OF FLOUR, ADD CHOCOLATE MIXTURE AND VANILLA. FOLD IN EGG WHITES. POUR IN 3,(8 OR 9 INCH) CAKE PAN AND BAKE IN PREHEATED 350 DEGREES OVEN FOR ABOUT 20 MINUTES OR UNTIL A WOODEN TOOTHPICK INSERTED IN CENTER OF CAKE COMES OUT CLEAN. WHILE CAKE IS COOLING, MAKE FILLING: 1 CUP CANNED MILK, 1 CUP SUGAR, 3 EGGS YOLKS, 1 CUP COCONUT, 1 CUP PECANS 1/4 CUP BUTTER. MIX SUGAR, MILK, EGG YOLKS AND BUTTER. COOK UNTIL THICK, REMOVE FROM HEAT AND ADD COCONUT AND PECANS. STIR UNTIL COOL ENOUGH TO SPREAD ON CAKE.