German Chocolate Layer Cake

Ingredients

• 1 box german chocolate 
• 1.5 cups sugar 
• 0.8 cup butter 
• 12 oz evaporated milk canned
• 4  egg yolk 
• 7 oz coconut flakes flaked ()
• 2 cups pecans chopped
• 3 teaspoons vanilla 
• 16 oz chocolate frosting 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• microwave
• serrated knife

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans. Cool 10 minutes.
2. Remove from pans to cooling racks. Cool completely, about 1 hour.
3. In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks.
4. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened.
5. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
6. Cut each cake layer horizontally into 2 layers. On serving plate, place 1 cake layer, cut side up.
7. Spread with about 1 1/3 cups filling; top with second layer.
8. Spread about 1 1/3 cups filling on top; top with third cake layer.
9. Spread with remaining filling.
10. With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips.
11. Cut strips into irregular pieces.
12. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
13. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle.
14. Drizzle over top of cake. Store loosely covered in refrigerator.