Easy German Chocolate Cake
Turn a yellow cake mix into a sensational German chocolate cake with a few clever ingredient tweaks and additions, along with a delectable homemade coconut and pecan filling and frosting.
1 (18.25 ounce) package yellow cake mix
1 (4-serving size) package instant vanilla pudding
1/3 cup unsweetened cocoa powder
1 cup buttermilk
1/3 cup vegetable oil
3 large eggs
1 (12-ounce can) evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 cup sweetened flaked coconut
1 cup chopped pecans
- Preheat oven to 350°F (175°C). Grease and flour 3 (8-inch) round cake pans.
- Combine the cake mix, instant vanilla pudding, cocoa, buttermilk, vegetable oil and the 3 (whole) eggs. Beat with electric mixer for 2 minutes. Pour batter into prepared baking pans.
- Bake for 20 to 25 minutes or until cakes test done when wooden pick inserted in center comes out clean. Cool cakes in pan on wire racks for 10 minutes; carefully remove from pans and cool completely on wire racks.
- In a medium sized saucepan, combine the evaporated milk, sugar, 3 egg yolks and butter. Cook over medium heat until the mixture thickens. Remove from heat and allow to cool to room temperature. With a wooden spoon, beat in the vanilla. Stir in the flaked coconut and chopped pecans. Fill and frost cake.
Makes 12 servings.