Football Cake

In a small bowl, pour water over chocolate; set aside.

In a large bowl, cream butter and sugar until light and fluffy.

Add egg yolks, one at a time, beating well after each.

Add cooled chocolate and vanilla.

Combine the flour, baking soda and salt; add to creamed mixture alternately with the buttermilk.

In another bowl, beat egg whites until soft peaks form. Fold into batter. Grease and flour one 8-in. round baking pan and one 13-in. x 9-in. baking pan. If desired, line bottoms with waxed paper; grease and flour paper.

Pour 2-1/2 cups batter into round baking pan.

Pour the remaining batter into the rectangular pan.

Bake at 350° for 25-30 minutes (round) and 35-40 minutes (rectangular) or until a toothpick comes out clean. Cool in pans for 10 minutes before removing to wire racks.

Remove waxed paper and cool completely.

For frosting, combine sugar and cornstarch in a saucepan. Stir in milk and egg yolks until smooth.

Add butter; bring to a boil over medium heat until thickened and bubbly, stirring constantly. Boil for 2 minutes.

Remove from the heat; stir in vanilla and coconut.

Cool completely; set aside 3/4 cup. Tint remaining frosting green.

Place rectangular cake on serving platter; frost top and sides with green frosting.

Place 1/2 cup vanilla frosting in a decorator tube; pipe yard lines across cake.

For football, slice a 2-in.-wide strip from the center of round cake (save for another use).

Spread reserved coconut frosting between layers of cake, forming the football.

Place cut side down on a flat surface.

Combine remaining vanilla frosting with cocoa; frost top and sides of football. Use decorator tube to pipe laces on football. With a large spatula, carefully lift football and place on the green cake. Use three pipe cleaners at each end of cake to form goalposts.