This classic German Chocolate Cake is a delightful combination of rich chocolate cake layers with a sweet and gooey coconut-pecan frosting. It’s a beloved dessert that’s perfect for any occasion, from birthdays to family gatherings.
Why You’ll Love This Recipe:
- Rich, moist chocolate cake
- Decadent coconut-pecan frosting
- Perfect for celebrations or casual indulgence
Ingredients:
- 1 (18.25 ounce) package German chocolate cake mix
- 1 (5 ounce) can evaporated milk
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1/2 cup butter or margarine
- 1 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
- Prepare cake mix according to package directions. Pour batter into prepared pan.
- In a medium saucepan, combine evaporated milk, coconut, pecans, butter or margarine, sugar, egg yolks, and vanilla. Cook over low heat, stirring constantly, until mixture thickens.
- Remove from heat and spread over the cake batter.
- Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool before serving.
- Prep Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: 50-60 minutes
- Servings: 12
- Kcal: 380 per serving
Storage:
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the cake (without frosting) for up to 3 months.
Recipe Tips:
- For an extra layer of flavor, consider adding a thin layer of chocolate ganache between the cake layers and the coconut-pecan frosting.
- Toasting the pecans and coconut before adding them to the frosting can enhance their flavor and texture.
- Ensure the frosting is completely cooled before spreading it over the cake to achieve the best consistency and presentation.