1-1/4 c. boiling water
1/2 c. butter
1-1/2 c. flour, sifted
1 tsp. baking soda
1 c. brown sugar
1 c. quick oats
4 oz. German sweet chocolate (1 bar)
1 c. sugar
1/2 tsp. salt
3 eggs

Preheat oven to 350 degrees. In medium mixing bowl, pour boiling water over oats; add butter and chocolate. Let stand 20 minutes. Stir well. In large mixer bowl sift together flour, sugar, soda and salt. Stir in brown sugar, add eggs and oatmeal mixture. Beat at low speed just until thoroughly combined. Turn into greased and floured 9 x 13 inch pan. Bake 40-45 minutes or until cake tests done. Frost with Coconut-Pecan Frosting when cool and store in the refrigerator.

COCONUT-PECAN FROSTING:

3/4 c. evaporated milk
3/4 c. sugar
2 slightly beaten egg yolks
6 tbsp. butter
1 c. coconut
3/4 c. pecans, chopped
1/2 tsp. vanilla

Combine evaporated milk, sugar, egg yolks and butter in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.