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1
Make Cake: Preheat oven to 350u00b0F.
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2
Butter a 13 x 9-inch glass baking dish.
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3
Bring water to a simmer in small saucepan.
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4
Reduce heat to low.
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5
Add chopped chocolate; whisk until smooth.
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6
Cool.
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7
Sift flour, baking powder and salt into medium bowl.
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8
Using elelctric mixer, beat sugar and butter in large bowl until blended.
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9
Beat in yolks one at a time.
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10
Beat in cooled chocolate mixture and vanilla.
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11
Beat in dry ingredients alternately with buttermilk.
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12
Using clean, dry beaters, beat whites in another bowl until stiff but not dry.
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13
Fold into batter in 2 additions.
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14
Pour batter into prepared dish.
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15
Sprinkle with chocolate chips.
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16
Bake until tester inserted into center comes out clean, about 55-60 minutes.
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17
Cool cake in pan on rack.
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18
Make Frosting: Combine first 5 ingredients in heavy saucepan.
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19
Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes.
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20
Mix in coconut and pecans.
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21
Spread warm frosting over cake.
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22
Immediately sprinkle 1/4 cup chocolate chips over.
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23
Let stand until frosting sets, about 2 hours.
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24
Cut cake into squares and serve.
