1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
HEAT oven to 350°F.
COVER bottoms of 3 (9-inch – but you can use 8”, too) round pans with waxed paper (cut to size of pan bottom). Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
Mix flour, baking soda and salt; set aside.
Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each.
Blend in melted chocolate and vanilla.
Add flour mixture alternately with buttermilk, beating until well blended after each addition.
ADD egg whites; gently fold into batter. Do not beat. You want the air incorporated into the whipped whites to remain in the batter. This makes a nice light cake.
Spoon into prepared pans and gently work the batter into an even layer.
BAKE 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.; run a knife around the edge of cake, separating it from the pans. Remove from pans to wire racks. Peel wax paper off carefully.
Cool completely.
Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
Substitute
If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.
Coconut-Pecan Filling and Frosting
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) flaked coconut (about 2-2/3 cups)
1-1/2 cups Chopped Pecans
BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and pecans; mix well. Cool slightly. Spoon and spread onto tops of layers and top-only of cake.
