German Chocolate Cake

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups flour, divided
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk


Directions:
Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, 1 at a time, beating on low speed of electric mixer after each addition until well blended. Add vanilla; mix well. Add 1/2 cup of the flour, the baking soda and salt; mix well. Add remaining 1-1/2 cups flour alternately with buttermilk, beating until well blended after each addition.

Pour into greased 13x9-inch baking pan. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost with Coconut-Pecan Filling and Frosting.

Recipe for frosting:
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 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.