Chocolate Cake from Hershey's

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Heat oven to 350°F. Grease and flour a 9x13 pan. Add the sugar, flour, cocoa, baking powder, baking soda and salt to your mixer bowl fitted with the whisk attachment. Give it a couple of whirls until all of the dry ingredients are mixed together. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be really thin). Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

German Coconut Frosting
1 cup evaporated milk
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
3 egg yolks
1 1/2 cups coconut
1 1/2 cups pecans

Add the evaporated milk, sugar, butter and egg yolks to a saucepan. Whisk to combine. Cook over medium low heat until thickened, stirring constantly. This will take about 10 - 12 minutes. When thick remove from heat and stir in coconut, pecans and vanilla. Let cool for about 10 minutes. Frost cake while frosting is still warm.