Ingredients:

8 oz. German sweet chocolate bars
1/2 C water
1 C butter
1 1/2 C sugar
1/2 C brown sugar
4 eggs, separated
1 tsp vanilla
2 C flour
1 tsp baking soda
1/2 tsp salt
1 C buttermilk

1. Grease and line three 8 inch round cake pans with parchment paper.
2. Melt chocolate and 1/2 C water over low heat until until melted.
3. Beat butter and sugars until fluffy. Add egg yolks, chocolate and vanilla blending until smooth.
4. Combine flour, baking soda and salt. Add 1/2 of mixture to batter alternately with buttermilk until combined.
5. Beat egg whites until soft peaks form. Gently fold into batter.
6. Pour 1/3 batter into each prepared pan and bake at 350 degrees for 30 minutes or until cake tester comes out clean.
7. Cool in pans and remove to wire racks. Cool completely and frost.

Frosting

12 oz can evaporated milk
1 C sugar
1/2 C brown sugar
5 egg yolks
1/2 C butter
2 C coconut flakes
1 tsp vanilla
2 C chopped pecans (toast for 5 minutes at 350 degrees)

1. In saucepan combine milk, sugars, egg yolks and butter. Stir constantly over medium heat 15 minutes or until it turns light brown in color and thickens.
2. Remove from heat. Add coconut, vanilla and nuts. Cool completely.
3. Spread between layers of cake and over top and sides.