• Preheat oven to 350°F. Grease three 8-inch round cake pans; set aside.
• In a small bowl, pour boiling water over chocolate chips and stir until all chocolate is melted and the mixture is smooth. Set aside to cool.
• In a large bowl using a hand mixer (or stand mixer), cream butter and sugar until light and fluffy.
• Add egg yolks, one at a time, beating after each yolk is added. Add vanilla and melted chocolate mixture and mix until well combined.
• Sift together flour, baking soda and salt. Add sifted dry ingredients, alternating with buttermilk, beating after each addition until batter is smooth. Fold in stiffly beaten eggs whites.
• Divide batter into cake pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool completely.

Coconut Pecan Frosting

• Combine evaporated milk, sugar, egg yolks and butter in a sauce pan.
• Cook over medium-high heat, stirring constantly, until mixture thickens, about 12 minutes.
• Remove from heat, add vanilla. Add shredded coconut and chopped pecans. Beat until cool and the mixture reaches spreading consistency. (Frosting makes enough to cover tops of three 8-inch layers. Double recipe to cover entire cake.)
• Frost cake as desired with Coconut Pecan Frosting. Serve immediately or store in an airtight container until ready to serve.