A 'cake-mix-easy' German chocolate layer cake, with improved flavor and texture thanks to some clever ingredient changes and additions, along with a yummy cooked coconut and pecan filling and frosting.

Easy German Chocolate Cake

1 (18.25 ounce) package yellow cake mix
1 (4-serving size) package instant vanilla pudding
1/3 cup unsweetened cocoa powder
1 cup buttermilk
1/3 cup vegetable oil
3 large eggs
1 (12-ounce can) evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup butter or margarine

1 teaspoon vanilla extract
1 cup sweetened flaked coconut

1 cup chopped pecans

1. Preheat oven to 350°F (175°C). Grease and flour 3 (8-inch) round cake pans.
2. Combine the cake mix, instant vanilla pudding, cocoa, buttermilk, vegetable oil and the 3 (whole) eggs. Beat with electric mixer for 2 minutes. Pour batter into prepared baking pans.
3. Bake for 20 to 25 minutes or until cakes test done when wooden pick inserted in center comes out clean. Cool cakes in pan on wire racks for 10 minutes; carefully remove from pans and cool completely on wire racks.
4. In a medium sized saucepan, combine the evaporated milk, sugar, 3 egg yolks and butter. Cook over medium heat until the mixture thickens. Remove from heat and allow to cool to room temperature. With a wooden spoon, beat in the vanilla. Stir in the flaked coconut and chopped pecans. Fill and frost cake.

Makes 12 servings.