German Chocolate Cake

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Pour boiling water over the 4-ounce bar of German sweet cooking chocolate and let sit for 2 minutes, then stir until smooth and set aside to cool slightly.

Cream together 1 cup softened margarine or butter with 2 cups sugar until light and fluffy, about 3 minutes.

Beat in the 4 egg yolks one at a time, then add 1 teaspoon vanilla and the cooled chocolate mixture, mixing until well combined.

In a separate bowl, whisk together 2 1/2 cups cake flour, 1 teaspoon baking soda, and 1 teaspoon salt.

Add the flour mixture to the chocolate mixture alternately with 1 cup buttermilk, beginning and ending with flour and mixing on low speed until just combined.

In a clean bowl, fold the stiffly beaten egg whites into the batter in two additions using a rubber spatula until no white streaks remain.

Divide batter evenly among the prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Cool cake layers in pans for 10 minutes, then turn out onto wire racks to cool completely.

For the frosting, combine 1 cup sugar, 1 cup evaporated milk, 1/2 cup margarine or butter, and 3 egg yolks in a heavy saucepan and cook over medium heat, stirring constantly for 12-15 minutes until thickened.

Remove frosting from heat, add 1 teaspoon vanilla, then stir in 1 1/3 cups flaked coconut and 1 cup chopped pecans until evenly distributed.

Place one cooled cake layer on a serving plate, spread with coconut-pecan frosting, repeat with second layer and frosting, then top with third layer and frost the top and sides of the assembled cake.