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1
Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool.
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2
In a large bowl, beat the butter, sugar and sugar blend until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in the baby food, chocolate mixture and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition.
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3
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans.
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4
Bake at 350u00b0 for 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Discard waxed paper.
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5
For frosting, in a Dutch oven, combine sugar and 3/4 cup milk. Bring to a rapid boil over medium heat. Boil for 5-6 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally.
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6
Gradually whisk in yolks. Cook and stir over medium-low heat for 8-12 minutes or until frosting is slightly thickened and reaches 175u00b0. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut and vanilla. Cool to room temperature.
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7
Place one cake layer on a serving plate; spread with a third of the frosting. Top with a second cake layer, another third of the frosting and the third cake layer. Stir pecans into remaining frosting; spread over top layer. Refrigerate leftovers.
