German Chocolate Cake and Coconut Pecan Frosting

4 ounces Baker's German's Sweet Chocolate, melted and cooled
2 1/3 cup cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, room temperature
1 cup buttermilk, divided
1 teaspoon vanilla
2 eggs

Coconut pecan frosting and filling, below
Grease two 9-inch layer cake pans and line bottoms with waxed
paper. Sift together flour, sugar, baking soda, baking powder,
and salt. Cream butter; add flour mixture, 3/4 cup buttermilk,
and vanilla. Stir until dry ingredients are moistened; beat at
medium speed of electric mixer for 2 minutes, scraping bowl from
time to time. Add melted chocolate, eggs, and remaining 1/4 cup
buttermilk. Beat 1 minute longer. Pour batter into prepared cake
pans. Bake in a preheated 350° oven for about 35 minutes, or
until a wooden pick inserted in the center comes out clean. Cool
in pans on rack for 15 minutes. Remove and cool completely on
racks. Frost with coconut pecan frosting, below.


Coconut Pecan Frosting and Filling

3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup butter
1 teaspoon vanilla
3 egg yolks, slightly beaten
1 1/3 cups Baker's Angel Flake coconut (3-ounce can)
1 cup chopped pecans

In a saucepan over medium heat, combine milk, sugars, butter,
and vanilla. Bring to a full boil, stirring constantly. Remove
from heat (mixture might appear a bit curdled). Quickly stir a
small amount of the hot liquid into the beaten egg yolks; return
egg yolk mixture to the hot mixture in saucepan and blend well.
Return to a boil, stirring constantly. Remove from heat and stir
in coconut and pecans. Cool to spreading consistency, beating
occasionally.