German Sweet Chocolate Cake with Coconut-Pecan Frosting

4 ounce bar of baker's German Sweet Chocolate
1 cup margarine
1/2 cup boiling water
4 egg yolks
2 cups sugar
2 1/2 cups cake flour
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
4 egg whites, stiffly beaten
1 cup buttermilk
Melt chocolate in boiling water. Cool.

Cream margarine and sugar until fluffy.

Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate.

Sift flour soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 3 greased and floured 8-inch layer cake pans.

Bake at 350 F. For 30 to 34 minutes. Cool.

Coconut-Pecan Frosting
Combine:
1 1/3 cups evaporated milk
1 1/3 cups of sugar
3 slightly beaten egg yolks
3/4 cup margarine
1 teaspoon vanilla

Cook and stir over medium heat until thick, about 12 minutes.
Add:
2 cups coconut
1 cup chopped NC Pecans

Cool until thick enough to spread. First top and then sides of cake. Garnish with NC Pecans on top.

Source: North Carolina Pecan Growers Association Recipes