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
Heat oven to 350°F. Grease and flour three 9-inch round baking pans. Stir together cocoa and water in small bowl until smooth; set aside.  Beat butter, sugar and vanilla in large bowl until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend.  Pour batter into prepared pans. Bake 25 to 30 minutes or until top springs back when touched lightly.  Cool 5 minutes; remove from pans to wire racks. Cool completely.  Prepare COCONUT PECAN FROSTING; spread between layers and over top. (*) To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

COCONUT PECAN FROSTING
Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans.  Cool to room temperature.  About 2-2/3 cups frosting.