Prep
15-30 mins
Cook
1 HR 35 MIN
Calories
730
Ingredients
1/3 cup
boiling water
3
eggs, separated
2 cups
sifted cake flour
3/4 tsp
baking soda
1/4 tsp
salt
3/4 cup
butter or margarine, softened
1-1/3 cups
sugar
3/4 tsp
vanilla
3/4 cup
buttermilk
Instructions
Step 1
Heat oven to 350°F.
Step 2
Spray 3 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Add boiling water to chocolate in small bowl; stir until chocolate is completely melted.
Step 3
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg yolks, 1 at a time. Add melted chocolate and vanilla; mix well. Beat in flour mixture alternately with buttermilk, mixing well after each addition. Gently stir in egg whites until well blended.
Step 4
Pour into prepared pans.
Step 5
Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately run spatula around cakes. Cool in pans 15 min. Remove cakes from pans to wire racks; remove waxed paper. Cool cakes completely. Meanwhile, prepare Coconut-Pecan Filling and Frosting.
Step 6
Stack cakes on plate, filling layers and spreading top of cake with frosting. (Note: Nutrition is for both cake and frosting.)