German Chocolate Cake

Step 1: Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch cake pans with the cooking spray. Line bottoms of pans with the paper.

Step 2: Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.

Step 3: In a medium bowl, stir the flour, baking soda and salt until mixed; set aside.

Step 4: In another bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.

Step 5: On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed.

Step 6: On low speed, beat in the melted chocolate and 1 teaspoon vanilla.

Step 7: On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.

Step 8: In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks.

Step 9: Gently fold egg whites into the batter

Step 10: Pour batter into pans, or until a toothpick inserted in the center comes out clean

Step 11: Bake 35 to 40 minutes.

Step 12: Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack.

Step 13: Cool completely, about 1 hour.

Step 14: In a 2-quart saucepan, stir the egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed.

Step 15: Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.

Step 16: Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.

Step 17: Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer.

Step 18: Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted.

Step 19: Store cake covered in the refrigerator.