4 oz. German sweet chocolate, melted in ½ c. boiling water. Cool.

• 1 c. butter
• 2 c. sugar
• 4 egg yolks
• 1 tsp. vanilla
• 2¼ c. flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 c. buttermilk
• 4 egg whites, stiffly beaten

Cream butter and sugar until fluffy. Add yolks 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt, add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three greased 9” pans lined with parchment. Bake at 350 for 30-35 minutes. Cool. (If using ½ sheet pan, bake 32 minutes).

Chocolate Substitution (for 4 oz.)

4 T cocoa, ¼ cup + 2 tsp. sugar, 2 T + 2 tsp. oil

Coconut Pecan Frosting

• 12 oz. can evaporated milk
• 1½ c. sugar
• 4 slightly beaten egg yolks
• ¾ c. butter
• 1½ tsp. vanilla

Cook and stir over medium heat until thickened, about 12 minutes. Cool. ADD: 2 c. coconut and 1½ c. toasted chopped pecans. Makes 4½ cups.

From Aunt Candy (Grandma Durant Before Her!)