Best Ever German Chocolate Cake with Coconut Pecan Frosting
My beloved cake is known for its rich chocolate flavor and distinctive coconut-pecan frosting. Simply delicious and easy to make your friends and family will absolutely love this cake!
Servings: 1 layer cake
Ingredients
GERMAN CHOCOLATE CAKE:
- 1 box yellow cake mix
- 1 (4 serving) pkg. vanilla instant pudding
- 1 (4 oz.) pkg. German sweet chocolate melted
- 4 lg. eggs
- 1 1/4 c. buttermilk
- 1/4 c. vegetable oil
COCONUT PECAN FROSTING:
- 1 c. evaporated milk
- 1 c. granulated sugar
- 3 lg. egg yolks slightly beaten
- 1/2 c. butter
- 1 tsp. vanilla
- 1 1/2 c. angel flake coconut
- 1 c. chopped pecans
Instructions
- Preheat the oven to 350 degrees.
- GERMAN CHOCOLATE CAKE: In a large bowl, combine all ingredients. Using an electric hand mixer, beat for 4 minutes on medium speed. Pour into 2 or 3 greased and floured 9-inch round layer pans. Bake for 25-30 minutes or until the cakes spring back when lightly pressed. Cool in the pan for 15 minutes. Remove and finish cooling on racks. Frost each layer and top with Coconut Pecan Frosting (do not frost the sides).
- COCONUT PECAN FROSTING: Combine milk, sugar, eggs, butter, and vanilla in a saucepan. Cook and stir over medium heat until thickened about 12 minutes. Remove from the heat and add coconut and pecans. Cool, stirring occasionally, until spreading consistency. Makes 2 1/2 cups
Notes
This cake can be made into 2 or 3 layers.
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