Dot Thrasher’s German Chocolate Cake

• HEAT oven to 350°F.
• COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
• ADD egg whites; stir gently until well blended. Pour into prepared pans.
• BAKE 25-30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

COCONUT PECAN FILLING & FROSTING

• 6 egg yolks
• 1 can (12 oz.) evaporated milk
• 1-1/2 tsp. vanilla
• 1-1/2 cups sugar
• 1/4 cup butter
• 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
• 2 cups PLANTERS Chopped Pecans
• BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
• ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.