German Chocolate cake and Frosting

My son is getting ready to turn 20 so I am getting his menu for his birthday dinner ready.     

      1 cup evaporated milk

1 cup white sugar

3 egg yolk, beaten with 1 teaspoon water

1/2 cup margarine

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup flaked coconut

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.     

Cake          

 

    4 (1 ounce) squares German sweet chocolate

     1/2 cup water

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

2 cups white sugar

4 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

4 egg whites

Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.

1. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
2. In a medium bowl, mix together flour, soda and salt. Set aside.
3. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
4. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.