Makeover German Sweet Chocolate Cake

• 2 ounces German sweet chocolate, chopped
• 1/4 cup water
• 1/3 cup butter, softened
• 3/4 cup sugar
• 1/3 cup sugar blend
• 2 egg yolks
• 1 package (5 ounces) prune baby food
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 4 egg whites
• 2/3 cup sugar
• 3/4 cup plus 3 tablespoons reduced-fat evaporated milk, divided
• 2 egg yolks, beaten
• 5 tablespoons butter, cubed
• 3/4 cup sweetened shredded coconut, lightly toasted
• 3/4 teaspoon vanilla extract
• 1/4 cup finely chopped pecans, toasted

1. Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool.
2. In a large bowl, beat the butter, sugar and sugar blend until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in the baby food, chocolate mixture and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition.
3. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans.
4. Bake at 350u0b0 for 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Discard waxed paper.
5. For frosting, in a Dutch oven, combine sugar and 3/4 cup milk. Bring to a rapid boil over medium heat. Boil for 5-6 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally.
6. Gradually whisk in yolks. Cook and stir over medium-low heat for 8-12 minutes or until frosting is slightly thickened and reaches 175u0b0. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut and vanilla. Cool to room temperature.
7. Place one cake layer on a serving plate; spread with a third of the frosting. Top with a second cake layer, another third of the frosting and the third cake layer. Stir pecans into remaining frosting; spread over top layer. Refrigerate leftovers.

sweet chocolate, water, butter, sugar, sugar blend, egg yolks, baby food, vanilla, cake flour, baking cocoa, baking soda, salt, buttermilk, egg whites, sugar, milk, egg yolks, butter, coconut, vanilla, pecans

Taken from www.tasteofhome.com/recipes/makeover-german-sweet-chocolate-cake/ (may not work)