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.


 * 1) Grease and flour three 9-inch round baking pans.


 * 1) Stir together cocoa and water in small bowl until smooth; set aside.


 * 1) Beat butter, Sugar and vanilla in large bowl until light and fluffy.


 * 1) Add eggs, one at a time, beating well after each addition.


 * 1) Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend.
 * 2) Pour batter into prepared pans.


 * 1) Bake 25 to 30 minutes or until top springs back when touched lightly.


 * 1) Cool 5 minutes; remove from pans to wire racks.


 * 1) Cool completely.


 * 1) Prepare coconut pecan FROSTING; spread between layers and over top.


 * 1) To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

coconut pecan FROSTING

 * 1) Stir together sweetened condensed milk, egg yolks and butter in medium saucepan.


 * 1) Cook over low heat, stirring constantly, until mixture is thickened and bubbly.


 * 1) Remove from heat; stir in vanilla, coconut and pecans.


 * 1) Cool to room temperature.


 * 1) About 2-2/3 cups frosting.