1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz) Jello vanilla flavor instant pudding and pie filling
1 pkg. (4 oz.) Baker's German sweet chocolate, melted
4 eggs
1 1/4 c. milk
1/4 c. oil

FILLING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1 stick butter
1 tsp. vanilla
1 can Baker's angel flake coconut
1 c. chopped pecans

Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 3 greased and floured 9-inch layer pans. Bake at 350 degrees for 30 minutes or until cakes spring back when lightly pressed and pull away from sides of pans. Do not underbake. Cool in pans 15 minutes; remove and cool on racks. Fill with Coconut-Pecan Filling.

Filling -- Combine milk, sugar, yolks, butter, and vanilla. Cook over medium heat 12 minutes, stirring constantly until mixture thickens. Remove from heat and add coconut and pecans. Beat until cool and of spreading consistency.

"Always requested by Lloyd for his birthday."