Ingredients

• 1 & 1/2 cups sifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ounces German sweet chocolate
• 1/3 cup water
• 3/4 cup unsalted butter, at room temperature
• 1 & 1/2 cups granulated sugar
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 1/2 teaspoon cream of tartar

2 packages 8 ounces cream cheese softened
1 1/2 cups sugar
4 eggs lightly beaten
FROSTING
1 cup sugar
1 cup cream
1/2 cup butter cubed
3 egg yolks beaten
1 1/2 teaspoon vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans

Directions

Sift flour, baking powder, baking soda, and salt in a small bowl. Melt chocolate in water in the microwave and set aside to cool. Beat butter and sugar on medium speed of an electric mixer. The mixture should be light yellow and creamy. Add egg yolks, one at a time, beating well after each. Mix in melted chocolate and vanilla. Using a wooden spoon, stir in flour mixture, alternating with buttermilk, blending well after each.

Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold about a third of the whites into the chocolate batter, then the remaining whites.

In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
Pour half of the cake batter into a greased 13x9x2 baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.
Bake at 325 for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
For frosting, combine sugar, cream, butter and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened and thermometer reads 160. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.