Description
This classic German Chocolate Cake features a moist chocolate base topped with a rich, gooey coconut-pecan frosting. Perfect for celebrations, this cake combines the convenience of a cake mix with a homemade, decadent topping to delight your taste buds with each bite.
Ingredients
Scale
Cake
- 1 (18.25 ounce) package German chocolate cake mix
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
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake doesn’t stick.
- Mix and Pour Cake Batter: Prepare the German chocolate cake mix according to the package instructions. Pour the batter evenly into the prepared pan.
- Make the Frosting: In a saucepan, combine the evaporated milk, flaked coconut, chopped pecans, butter or margarine, granulated sugar, egg yolks, and vanilla extract. Cook this mixture over low heat, stirring constantly until it thickens to a rich, creamy consistency.
- Add Frosting to Cake Batter: Spread the prepared frosting mixture evenly over the raw cake batter in the pan, creating a luscious topping.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. This baking time ensures the cake cooks through while the frosting bakes to a caramelized finish.
- Cool and Serve: Allow the cake to cool completely before cutting and serving to let the flavors set and the texture firm up.
Notes
- Using a pre-packaged cake mix simplifies preparation but you can substitute with a homemade German chocolate cake batter for a scratch recipe.
- The frosting is best stirred constantly to avoid curdling the egg yolks and to maintain a smooth texture.
- Allow the cake to cool fully to let the frosting set; serving warm may cause the topping to be too soft.
- Chopped pecans can be toasted beforehand to deepen flavor if desired.
