Hershey's German Chocolate Cake

Ingredients

 * 1/4 	cup  	HERSHEY'S Cocoa
 * 1/2 	cup 	Boiling water
 * 1 	cup 	Plus 3 tablespoons butter or margarine, softened
 * 2 1/4 	cups 	Sugar
 * 1 	tsp 	Vanilla extract
 * 4 		Eggs
 * 2 	cups 	All-purpose flour
 * 1 	tsp 	Baking soda
 * 1/2 	tsp 	Salt
 * 1 	cup 	Buttermilk or sour milk (*)
 * Pecan halves (optional)
 * 1 	can 	(14 oz) sweetened condensed milk (not evaporated milk)
 * 3 		Egg yolks, slightly beaten
 * 1/2 	cup 	(1 stick) butter or margarine
 * 1 	tsp 	Vanilla extract
 * 1 1/3 	cups 	MOUNDS Sweetened Coconut Flakes
 * 1 	cup 	Chopped pecans
 * COCONUT PECAN FROSTING (recipe follows)

Directions

 * 1) Heat oven to 350°F.
 * 2) Grease and flour three 9-inch round baking pans.
 * 3) Stir together cocoa and water in small bowl until smooth; set aside. 
 * 4) Beat butter, sugar and vanilla in large bowl until light and fluffy. 
 * 5) Add eggs, one at a time, beating well after each addition. 
 * 6) Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend.
 * 7) Pour batter into prepared pans.
 * 8) Bake 25 to 30 minutes or until top springs back when touched lightly. 
 * 9) Cool 5 minutes; remove from pans to wire racks.
 * 10) Cool completely. 
 * 11) Prepare COCONUT PECAN FROSTING; spread between layers and over top.
 * 12) To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
 * 13) =====COCONUT PECAN FROSTING=====
 * 14) Stir together sweetened condensed milk, egg yolks and butter in medium saucepan.
 * 15) Cook over low heat, stirring constantly, until mixture is thickened and bubbly.
 * 16) Remove from heat; stir in vanilla, coconut and pecans. 
 * 17) Cool to room temperature. 
 * 18) About 2-2/3 cups frosting.