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Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans
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(or 2 larger cake pans).
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Line bottom of pans with buttered parchment paper or foil.
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Melt chocolate in boiling water. Stir and cool.
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Cream butter and sugar. Add yolks, one at a time, beating well after each yolk.
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Blend in vanilla and chocolate.
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Mix flour with soda and salt. Add alternately with buttermilk to chocolate
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mixture, beating after each addition until smooth.
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Beat egg whites until soft peaks form. Gently fold beaten egg whites into
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the chocolate batter mixture.
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Divide batter between prepared pans.
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Bake for 30 to 35 minutes, but check on cakes earlier, especially if using
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3 pans.Cool in pans for 5 minutes before turning out on racks to cool. Frost
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with Coconut Pecan Frosting (recipe below).
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Frosting directions:
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Combine milk, sugar, yolks, butter and vanilla in saucepan.
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Cook and stir over medium heat until it thickens, about 12 minutes.
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Stir in coconut and nuts. (An electric mixer works for this part.) Cool until
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it's thick enough to spread, beating occasionally.
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Makes about 3 ~ cups, more than enough to fill and frost a 9-inch 3-layer cake.
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It will run off, so make sure it's cool.
