Source  Southern Living

Recipe Added:  12/26/2011

Preheat oven to 350°. Grease 3 9" round cake pans. Microwave chocolate baking bars and 1/2 cup water until chocolate is melted and smooth, stirring once halfway through. Combine flour, baking soda, and salt in a medium bowl. Beat butter and sugar at medium speed until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.

Bake 25-30 minutes or until a toothpick inserted comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks. Cool completely, 1 hour. Spread Coconut-Pecan Frosting between layers and on top and sides of cake.

Coconut-Pecan Frosting: Bake pecans at 350° in a single layer 8-10 minutes or until toasted and fragrant, stir halfway through. Cool 20 minutes. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3-4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12-14 minutes or until mixture is a light caramel color, bubbling, and pudding-like thickness. Remove from heat; stir in coconut, vanilla, and pecans. Transfer to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.

Prepare frosting after cake is baked. May need to double frosting ingredients.

1. http://www.myrecipes.com/recipe/mamas-german-chocolate-cake-50400000116221/