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1
Preheat oven to 350 degrees F
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2
Grease and flour three (3) 9-inch round pans. Sift together the flour, baking soda and salt. Set aside.
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3
In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
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4
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks (reserve the whites), one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
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5
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
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6
Pour into the three (3) 9-inch pans. Bake for 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire racks.
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7
FILLING: In a saucepan, combine 1 cup sugar, evaporated milk, 1/2 cup butter and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
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8
DRIZZLE: In a small saucepan, melt shortening and 1 ounce chocolate. Stir until smooth.
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9
ASSEMBLE: Spread filling between layers and on top of cake. Drizzle chocolate down the sides of the cake.
