Heat oven to 350 degrees F. Spray bottom of two 9” round pans with floured oil like Pam, I prefer Bakers joy. Line bottom of pans with parchment paper and right before pouring batter I spray the entire inside of pans with the oil.
In a small sauce pan over low heat, melt chocolate with the hot water. Set aside. In a large mixing bowl cream sugar and oil. Add eggs one at a time mixing well after each. Add remaining ingredients (I add salt and soda to flour, makes it easier to add to bowl) and blend until combined. Pour batter into prepared pans. Bake at 350 degrees F for 35 to 45 minutes (35 seems to be enough for my oven) or until toothpick inserted in center comes out clean. Cool for five minutes; remove from pans. Cool completely. Spread frosting between layers and on top leaving sides plain or spreading with whipped cream. (I have enough to frost entire cake.)
Coconut Pecan Frosting
In medium sauce pan, combine sugar, milk, butter and eggs. Cook over medium heat until mixture starts to bubble, stirring constantly (very important or will stick to bottom of pan and scorch.) Stir in remaining ingredients. Cool until of spreading consistency. (I place in refrigerator until cool, remove and stir and it frosts easily)