Place pecans evenly over bottoms of two well-greased and lightly floured 9inch round layer pans. Sift together flour, baking powder, salt and sugar into mixing bowl. Add Crisco, milk and vanilla. Beat for 1 ½ minutes, 150 strokes per minute.
Bake in moderate oven (350degree F) 30 to 35 minutes. Let cool in pans 10 to 15 minutes before turning out.
Cool thoroughly and frost layers, nut side up with chocolate frosting. Spread frosting between and on sides of layers, but frost only ½ inch around top edge of cake. Decorate chocolate frosting with reserved 1/3 cup white frosting, thinned with 1 to 2 teaspoons water for easy spreading.
Chocolate frosting: Combine 2 squares (2oz) baking chocolate, sugar and water in sauce pan. Cook over low heat, stirring constantly until chocolate melts and mixture is smooth and thickened. Remove from heat. Add egg yolks; beat thoroughly. Cool.
Cream Crisco and vanilla. Gradually blend in sifted confectioners sugar creaming well. Reserve 1/3 cup of this frosting to decorate cake. Add the cool chocolate mixture to remaining white frosting; beat until smooth.
