Directions (continued)

• egg yolks, one at a time, beating well after each addition. Beat in
• chocolate mixture and vanilla. Combine the flour, baking soda and
• salt; add to creamed mixture alternately with buttermilk, beating
• well after each addition.
• In a small bowl, beat egg whites until stiff peaks form; fold into
• batter. Transfer to prepared pans.
• Bake at 350° for 30 minutes or until a toothpick inserted near
• the center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely. Remove and discard waxed
• paper.
• For frosting, in a Dutch oven, combine sugar and 1 cup milk. Bring to
• a rapid boil over medium heat. Boil for 6-8 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.
• Gradually whisk in yolks. Cook and stir over medium-low heat for
• 12-18 minutes or until frosting is slightly thickened and reaches
• 175°. (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, pecans and
• vanilla. Cool to room temperature.
• Place one cake layer on a serving plate; spread with a third of the
• frosting. Repeat layers twice. Refrigerate leftovers. Yield: 16
• servings.