Directions

• Coat three 9-in. round baking pans with cooking spray; line with
• waxed paper and coat the paper. Set aside. In a small saucepan, heat
• chocolate and water over low heat until chocolate is melted. Remove
• from the heat; cool.
• In a large bowl, beat the butter, sugar and sugar blend until well
• blended. Add egg yolks, one at a time, beating well after each
• addition. Beat in the baby food, chocolate mixture and vanilla.
• Combine the flour, cocoa, baking soda and salt; add to butter
• 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 24-26 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. Discard waxed paper.
• For frosting, in a Dutch oven, combine sugar and 3/4 cup milk. Bring
• to a rapid boil over medium heat. Boil for 5-6 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 8-12
• 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 and vanilla. Cool
• to room temperature.
• Place one cake layer on a serving plate; spread with a third of the
• frosting. Top with a second cake layer, another third of the
• frosting and the third cake layer. Stir pecans into remaining
• frosting; spread over top layer. Refrigerate leftovers. Yield: 16
• servings.