German Chocolate Cake

c Evaporated Milk 1 c Sugar 3 Egg Yolks 1/2 c Butter Or Margarine 1 ts Vanilla 1 1/3 c Flake Coconut 1 c Chopped Pecans Melt chocolate in boiling water. Cream 1 cup butter and 2 cups sugar until mixture is light and fluffy. Add 4 egg yolks, one at a time, beating well after each addition. Add chocolate mixture and 1 teaspoon vanilla. Sift together salt, soda and cake flour. Add alternately with buttermilk to chocolate mixture until batter is smooth. Beat egg whites until stiff. Fold into batter. Pour into 3 greased waxed-paper-lined 8- or 9-inch layer cake pans. Bake at 350? to 40 minutes. Turn out of pans and cool on racks. Meanwhile, to make frosting, combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook, stirring, over medium heat until mixture thickens, about 12 minutes. Add coconut and pecans and beat until thick enough to spread. Spread between layers and on top of cake. (C) 1992 The Los Angeles Times Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008