Ingredients

Cake:
1 pkg.(4oz.) Bakers Germans sweet chocolate bar
1/2 cups water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
4 eggs separated
1 tsp vanilla
1 cup buttermilk

Coconut-Pecan Frosting:
1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks butter)
4 egg yolks, slightly beaten
1 1/2 tsp vanilla
1 pkg. ( 7oz.) coconut (about 2 2/3 cups)
1 1/2 cups chopped pecans

Method

Line bottoms of 3 (9inch) round pans with wax or parchment paper; grease sides of pans.

Cake:

1. Microwave chocolate and water in microwave on high for about 2 min until chocolate is melted. You will need to check and stir it a few times while in the microwave.
2. Mix flour, baking soda and salt;set aside
3. Beat butter and sugar in a large bowl until light and fluffy.
4. Add egg yolks, 1 at a time, beating well after each addition.
5. Stir in chocolate mixture and vanilla.
6. Add flour mixture alternately with buttermilk, beating well after each addition.
7. Beat egg whites in another bowl with mixer until stiff peaks form.
8. Gently stir into batter.
9. Pour evenly into prepared pans.
10. Bake at 350* for 30 min. or done.
11. Cool in pans for 15 minutes.
12. Remove cake layers from pan and remove wax paper.
13. Cool completely.
14. Spread frosting between layers and onto top of the cake.

For frosting:

1. Mix milk, sugar, butter, eggyolks and vanilla in large saucepan.
2. Cook on medium heat for about 12 min.( I do this for about 15 min.) until golden brown and thickened. You have to stir the entire time.
3. Remove from heat.
4. Add coconut and pecans, mix well.
5. Cool.
6. Frost the cake!