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1
Grease two 9-inch layer cake pans and line bottoms with waxed paper.
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2
Sift together flour, sugar, baking soda, baking powder, and salt.
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3
Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
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4
Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
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5
Pour batter into prepared cake pans. Bake in a preheated 350u00b0 oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
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6
Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
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7
In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
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8
Remove from heat (mixture might appear a bit curdled).
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9
Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
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10
Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
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11
Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.
