baking chocolate, sweetened
CAKE: Pour boiling water over chocolate in small bowl; stir until melted. Set aside to cool.
In large mixer bowl, cream butter and sugar until light and fluffy, add egg yolks 1 at a time, beat after each addition.
On low speed beat in chocolate and sifted dry ingredients, beating whites.
Divide among 3 (8 or 9 inch) greased and floured cake pans or line greased pans with waxed paper.
Bake at 350 degrees for about 35 minutes.
Frost with Coconut-Pecan Frosting.
ICING: Combine all but coconut and pecans in saucepan; cook and stir over medium heat until thick, about 10-12 minutes.
Stir in coconut and pecans.
Spread between and on top of cooled cake layers.