Mom's German Chocolate Cake

Heat the oven to 350°F. Line the bottoms of three 9-inch round cake pans with parchment paper and lightly grease the pans.

Heat the German sweet chocolate and water in a large microwave-safe bowl on high for 1 1/2 to 2 minutes, stirring halfway through. Stir until completely melted and smooth.

Mix the flour, baking soda, and salt in a separate bowl. Set aside.

Beat the softened butter or margarine with the sugar until light and fluffy. Add the 4 cake egg yolks one at a time, beating well after each addition.

Stir in the melted chocolate mixture and vanilla. Add the flour mixture in batches, alternating with the buttermilk, and beat after each addition until smooth.

In another large bowl, beat the 4 cake egg whites on high speed until stiff peaks form. Gently fold them into the batter. Divide the batter evenly among the prepared pans.

Bake for about 30 minutes, until each cake springs back when lightly touched in the center. Run a spatula around the edges. Cool in the pans for 15 minutes, then turn out, remove the parchment paper, and cool completely on wire racks.

Combine the evaporated milk, sugar, butter or margarine, 4 additional lightly beaten egg yolks, and vanilla in a large saucepan. Cook and stir over medium heat for about 12 minutes, until thickened and golden brown. Remove from the heat.

Stir in the flaked coconut and chopped pecans. Let the frosting cool to room temperature, until thick enough to spread.

Spread the coconut-pecan frosting between the cooled cake layers and over the top. Leave the sides uncovered.