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1
Heat oven to 350 degrees and line bottoms of 3 9-inch pans with waxed paper.
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2
Microwave chocolate and water in large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted.
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3
Stir until chocolate is completely melted.
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4
Mix flour with baking soda and salt; set aside.
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5
Beat margarine and sugar until light and fluffy.
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6
Add egg yolks, one at a time, beating well after each addition.
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7
Stir in melted chocolate and vanilla.
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8
Add flour mixture alternately with buttermilk, beating after each addition until smooth.
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9
Beat egg white until they form stiff peaks.
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10
Gently stir into batter.
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11
Pour batter into prepared pans.
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12
Bake for 30 minutes or until cake springs back when lightly touched.
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13
Remove from oven, immediately run spatula between cake and sides of pans.
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14
Cool in pans 15 minutes.
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15
Remove from pans; peel off waxed paper.
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16
Cool on wire racks.
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17
Spread Coconut-Pecan Frosting between layers and over top of cake.
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18
Coconut-Pecan Frosting: Combine milk, sugar, egg yolks, margarine or butter and vanilla in saucepan.
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19
Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes.
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20
Remove from heat.
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21
Stir in 2 cups Bakers Angel Flake Coconut and chopped pecans.
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22
Beat until cool and of spreading consistency.
