• Preheat the oven to 375° F
• Cover bottoms of 3 (9-inch) round pans with parchment; rub sides of pans with Crisco or light oil using a paper towel.
• Microwave chocolate and water in the Pampered Chef Batter Bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Beat all 8 egg whites in bowl with mixer on high speed until stiff peaks form; set aside.
• Combine flour, baking soda and salt. Set aside.
• Beat butter and sugar in large bowl with mixer until light and fluffy.
• Add 4 egg yolks, 1 at a time, beating well after each.
• Blend in melted chocolate and vanilla.
• Add flour mixture alternately with buttermilk, beating until well blended after each addition.
• Add about ¾ of the egg whites a little at a time, folding gently until blended. (Mom says she get a feel when the right amount of egg whites are added, it is about 6 of them. This is where the patience is needed.)
• Pour into prepared pans.
• Bake 30 minutes or until Cake Tester & Releaser inserted in center comes out clean. Immediately run the black end of the Cake Tester and Releaser around cakes in pans. Cool cakes in pans 15 min.
• Remove from pans to wire racks; cool completely.

Coconut-Pecan Frosting

• Beat egg yolks, milk, and vanilla in saucepan with whisk until blended. Add sugar and butter.
• Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
• Add coconut and pecans; mix well.

Assemble Cake

• Spread the Coconut-Pecan Frosting between cake layers and onto top of cake with a Classic Scraper.