German Chocolate Layer Cake

• 1 (18.25 oz) box Devil's food cake mix
• 2 None large eggs, plus 2 yolks
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup salted butter
• 1 1/2 cups toasted chopped pecans
• 1 1/2 cups shredded sweetened coconut
• 1 1/2 tsp vanilla extract
• 1 (16 oz) tub chocolate frosting
• 1 (8 oz) tub Cool Whip
• 1 cup fresh raspberries

1. Preheat oven to 350u0b0F. Grease 3 - 9 inch cake pans.
2. Prepare cake mix according to package directions. Distribute batter between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then remove from pans and let cool completely.
3. Meanwhile, in a saucepan, whisk together eggs, egg yolks and condensed milk. Cook over medium-low heat, stirring constantly, for about 15 mins, or until mixture thickens. Remove from heat and stir in butter, pecans, coconut and vanilla. Let cool to room temperature.
4. Place 1 cake layer on a serving platter. Spread with 1/2 of the coconut filling. Repeat layering. Top with remaining cake layer then frost entire cake with chocolate frosting. Garnish with whipped cream and raspberries.

cake mix, eggs, condensed milk, butter, pecans, coconut, vanilla, chocolate frosting, fresh raspberries

Taken from recipes-plus.com/api/v2.0/recipes/31583 (may not work)