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1
Grease and lightly flour three 9x1-1/2-inch round cake pans; set aside.
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2
In a mixing bowl, mix flour, soda, and salt.
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3
In saucepan, heat, stir chocolate and water until chocolate melts.
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4
Remove from heat; cool.
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5
In a large mixing bowl, beat butter with an electric mixer for 30 seconds.
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6
Beat in the sugar until fluffy.
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7
Beat in egg yolks, one at a time, beating well after each.
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8
Beat in chocolate and vanilla.
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9
Alternately add the flour mixture and the buttermilk, beating on low speed after each addition.
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10
Wash the beaters thoroughly.
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11
In medium bowl with cleaned beaters, beat egg whites on high until stiff peaks form.
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12
Fold whites into batter.
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13
Divide the batter among the prepared cake pans.
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14
Bake in a preheated 350 degree oven for 30 to 35 minutes or until a toothpick inserted into the centers comes out clean.
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15
Cool 10 minutes in pans on wire racks.
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16
Remove layers from pans; cool.
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17
Prepare Coconut-Pecan Topping (instructions below).
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18
Place a cake layer on serving plate and spread with one-third of the topping.
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19
Top with second cake layer and one-third of the topping.
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20
Top with last cake layer and remaining topping.
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21
Chill until ready to serve.
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22
Coconut-Pecan Topping: In a saucepan, combine evaporated milk, sugar, egg yolks and butter.
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23
Cook and stir until slightly thickened and mixture just bubbles.
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24
Stir in vanilla, coconut and pecans.
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25
Cool.
