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1
Heat oven to 350 degrees F.
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2
Cake Cover bottoms of 3 (9-inch) round pans with waxed paper.
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3
Microwave chocolate and butter in large microwaveable bowl on MEDIUM 2 min.
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4
or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
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5
Add sugar; beat with mixer until well blended.
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6
Add eggs, 1 at a time, beating on low speed after each until well blended.
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7
Mix flour and baking soda.
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8
Add to chocolate mixture alternately with buttermilk, beating well after each addition.
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9
Pour into prepared pans.
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10
Bake 25 min.
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11
or until toothpick inserted in centres comes out clean.
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12
Immediately run spatula around cakes.
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13
Cool in pans 15 min.
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14
; remove from pans to wire racks.
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15
Remove waxed paper.
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16
Cool cakes completely.
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17
Meanwhile, prepare Coconut-Pecan Frosting.
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18
Coconut-Pecan Frosting Beat egg yolks, evaporated milk and vanilla in large saucepan with whisk until well blended.
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19
Stir in sugar.
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20
Add butter; cook on medium heat until mixture comes to boil, stirring frequently.
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21
Cook and stir 8 to 10 min.
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22
or until golden brown.
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23
Remove from heat.
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24
Stir in coconut and nuts.
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25
Cool completely.
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26
Stack cakes on plate, filling layers and frosting top with Coconut-Pecan Frosting.
