1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp. vanilla
Preheat oven to 350 degrees F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwavable bowl on high 1-1/2 to 2 min. Or until chocolate is almost melted, stirring after 1 min. Stir until chocolate melted.
Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. cool in pans 15 mins; remove layers from pans to wire racks. Cool completely. Spread Coconut-Pecan Frosting between cake layers and onto top of cake.
Makes 16 servings
Substitute Tip: 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
1 can (12 oz.) evaporated milk
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter
4 egg yolks, slightly beaten
1-1/2 tsp. vanilla
1 pkg. (7 oz.) Coconut (about 2-1/3 cups)
1-1/2 cups chopped pecans