Terri

Directions

1. Preheat oven to 350 degrees.  Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper and lightly grease paper. 

2. Microwave chocolate baking bars and 1/2 cup water in large bowl on HIGH for 1 to 1 1/2 minute or until chocolate is melted and smooths stirring once halfway through. 

3. In a separate bowl,  combine flour, baking soda, and salt; mix well.  Beat butter and sugar at medium speed with electric mixer until fluffy; add egg yolks, 1 at a time, beating just until blended after each addition.  Stir in chocolate mixture and vanilla. 

4. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition. 

5. Beat egg whites at high speed until stiff peaks form; gently fold into batter.  Pour batter into prepared pans.  Bake for 25-30 minutes or until a wooden tooth pick inserted comes out clean. 

6. Remove from oven and gently run a knife around outer edge of cake layers to loosen from sides of pans;  cool in pans on wire racks for 15 minutes. 

7. Remove from pans to wire racks, discard parchment paper and cool completely, about 1 hour.  Spread frosting between layers and on top and sides of cake.  Garnish with toasted pecans if desired.

Pecan Coconut Frosting:

1. Preheat oven to 350 degrees; bake pecans in a single layer on a baking sheet for 8-10 minutes or until toasted and fragrant, stirring halfway through.  Cool completely, about 20 minutes. 

2. In a heavy saucepan, combine evaporated milk, sugar, butter, and egg yolks over medium heat; stir constantly for 3-4 minutes or until butter melts and sugar dissolves. 

3. Continue cooking and stirring, 12-14 minutes or until mixture becomes a light caramel color, starts to bubble and reaches a pudding-like thickness.  Remove pan from heat; stir in coconut, vanilla and pecans. 

4. Transfer mixture to a bowl.  Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.

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