Ingredients
4 ounces German sweet chocolate, chopped1/2 cup water1 cup butter, softened2 cups sugar4 large eggs, separated, room temperature1 teaspoon vanilla extract2-1/2 cups cake flour1 teaspoon baking soda1/2 teaspoon salt1 cup buttermilkFROSTING:1-1/2 cups sugar1-1/2 cups evaporated milk3/4 cup butter5 large egg yolks, room temperature, beaten2 cups sweetened shredded coconut1-1/2 cups chopped pecans1-1/2 teaspoons vanilla extractICING:2 ounces semisweet chocolate1 teaspoon shortening
Preparation
Line 3 greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.
Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For the icing, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.
