German Chocolate Cake

Cake

1 pkg. (4 oz) Baker's German's Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Filling/Frosting

4 egg yolks
1 can (12 oz) evaporated milk
1 1/2 tsp. vanilla
1 1/2 cups sugar
3/4 cup butter
1 pkg. (7 oz) shredded coconut
1 1/2 cups chopped pecans

Cake

1. Heat oven to 350
2. Cover bottoms of 3 (9 inch) round pans with wax paper, spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on high 1 1/2- 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
3. Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda, and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, one at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blend after each addition.
4. Add egg whites, stir gently until well blended. Pour into prepared pans.
5. Bake for 30 minutes. Immediately run small spatula around cakes in pans. Cool cakes in pans for 15 minutes. Remove from pans to wire racks. Cool completely. Spread coconut-pecan filling and frosting between cake layers and onto top of cake.

Filling/Frosting

1. Beat egg yolks, milk, and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and nuts, mix well. Cool.