Melt chocolate in boiling water; cool. Cream together butter and sugar. Beat in egg yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla. Sift together the flour, baking powder, and salt. Add to chocolate mixture, alternating with the buttermilk. Do not over beat. Fold in beaten egg whites, gently. Stir in nuts and coconut. Divid evenly into three generously greased and lightly floured cake pans. Bake in 350~ oven for 30-45 minutes..until lightly browned and center springs back at your touch. Cool, and frost with icing. Coconut Frosting: Cook sugar, water, and Karo until it reaches soft ball stage. Pour syrup into egg whites and beat until stiff. Add salt and vanilla. Spread between layers and on top and sides of cake. Sprinkle icing with coconut as thickly as you like.
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|Serving Size: 1 Serving (434g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 382 (23%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||57 %|
|Saturated Fat 20.9g||104 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 5g|
|Cholesterol 602.9mg||185 %|
|Sodium 244.3mg||8 %|
|Potassium 318.3mg||8 %|
|Total Carbohydrate 303g||89 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 298.8g|
|Protein 18.1g||26 %|
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Calories per serving: 1638
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