Description
This classic German Chocolate Cake recipe features a moist chocolate cake base topped with a rich and gooey coconut-pecan frosting. The cake mix makes preparation straightforward, while the homemade coconut-pecan frosting adds traditional Southern charm. Perfect for celebrations or any dessert craving, this cake serves 12 with generous slices.
Ingredients
Scale
For the Cake:
- 1 (18.25 ounce) package German chocolate cake mix
- Additional ingredients as per cake mix package instructions (usually eggs, water, and oil)
For the Frosting:
- 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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly to prevent sticking.
- Prepare Cake Batter: Follow the instructions on the German chocolate cake mix package to make the cake batter. Once mixed, pour the batter evenly into the prepared baking pan.
- Make the Frosting: In a saucepan over low heat, combine the evaporated milk, flaked coconut, chopped pecans, butter or margarine, granulated sugar, egg yolks, and vanilla extract. Stir constantly to prevent curdling and cook until the mixture thickens to a spreadable consistency.
- Apply Frosting: Evenly spread the warm coconut-pecan frosting mixture over the raw cake batter in the pan. This topping will bake together with the cake, forming a deliciously gooey layer.
- Bake the Cake: Place the baking pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. Remove the cake from the oven and allow it to cool completely before slicing and serving.
Notes
- Use fresh eggs for best results when cooking the frosting to avoid curdling.
- For extra flavor, lightly toast the pecans before adding them to the frosting.
- The frosting is quite hot and thick once cooked; spread carefully to avoid burns.
- Allow the cake to cool fully to let the frosting set properly.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
