CHOCOLATE VELVET CAKE WITH COCONUT-PECAN FROSTING

Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted ( about 1 1/2 minutes total time). Stir until smooth.

Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Stir together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

Spoon batter evenly into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans, and let cool completely on wire rack.

COCONUT-PECAN FROSTING

1 (12-ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks
1 1/2 teaspoons vanilla extract
2 cups chopped pecans, toasted
1 1/2 cups sweetened flaked coconut

Stir together first 4 ingredients in a heavy 3-quart saucepan over medium heat; bring to a boil, and cook, stirring constantly, 12 minutes. Remove from heat; add remaining ingredients, and stir until frosting is cool and of spreading consistency.
Spread Coconut-Pecan Frosting between layers and on top and sides of cake.