This is short notice but Sunday is my husband's 55th birthday...his favorite cake is German Chocolate. I want to frost the entire cake and make it 2-3 layers. Anyone have a good recipe?

No, but what time do we eat?

Sunday at 3:00...I expect all of you to be here, forks in the ready!!

I belong to a recipe forum...and they voted this as the best of the German Chocolate Cake recipes.
Yummmmmy. My brain is digging in with you! ha ha

INGREDIENTS
4 (1 ounce) squares German sweet chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites

12 fluid ounces evaporated milk
1 1/2 cups white sugar
3/4 cup butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 1/2 cups chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
In a medium bowl, mix together flour, soda and salt. Set aside.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

That's the same recipe I use too, Hannelore. It is a really good one!! Maybe you already know this, but here is a hint on making the icing. I mix the the egg yolks and milk in the blender to throughly combine, and then add it to the saucepan. Then helps so there isn't little specks of cooked eggs floating around in the icing. Also, when the icing is done cooking, and after I had added the coconut and pecans,I set the icing in a bowl of ice with a little water & stir until thick and cool enough to spread.

Hannelore...you always come through. thanks so much.

Cookie...thanks for the additional tips. Off to the store to pick up the ingredients. I'll let you know how the cake turns out.

What would I do without you?