German Chocolate Cake

1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/3 cup unsweetened cocoa powder
1 cup buttermilk
1/3 cup vegetable oil
3 eggs
1 can (12 fluid ounces) evaporated milk
1 cup white sugar
1 cup chopped pecans
1 teaspoon vanilla extract
3 egg yolks
½ cup butter
1 cup flaked coconut
Directions:
Preheat oven to 350 degrees Fahrenheit. Grease and flour three eight inch round cake pans.
Combine the cake mix, instant vanilla pudding, coca, buttermilk, vegetable oil, and the three whole eggs. Mix until blended and pour the batter into the prepared pans.
Bake for 20 – 25 minutes or until the cakes test done. Set cakes aside to cool. In a medium sized sauce pan, mix the evaporated milk, white sugar, 3 egg yolks, and the butter. Cook over medium heat until the mixture is thick. Remove from heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked coconut and the chopped pecans. Use to fill and frost cake.