I have a secret to share with you… I’ve never really liked German Chocolate Cake. I think the root of it is that I never really cared for coconut. I love chocolate. I love nuts. I love frosting. But I did not love coconut. Until I did.
I’m not sure when my tastes changed but when I started this cake business 4 years ago – I didn’t like almond flavoring… and now I can’t get enough of it. I didn’t like coconut in my desserts… and now I could eat German Chocolate Cake Balls or Italian Cream Cupcakes every.single.day. I really couldn’t tolerate Red Velvet Cake… well, I still hate Red Velvet, but that’s another story for another day.
Anyway… I rarely make German Chocolate Cake – it’s just not requested that often, but I was really happy that this last time I made it, I had a little extra batter and that’s when I made these German Chocolate Cupcakes.
And boy-oh-boy where they amazing! I mean really, really that good. And the frosting is from scratch and it’s good enough to eat straight from a spoon! Anyway, I’m getting off-track.
My uncle asked me to make this cake for him. He had never asked me to make a cake before, so I really wanted to do a good job. He asked for lots of the Coconut Pecan Frosting – so I doubled down and put LOTS of it between the layers. You don’t have to do that – but I’m not going to tell you that you could ever have too much frosting, so go for it!
Anyway, if you’re ready… here’s the recipe:Print
For the Cake
- 1 (4 oz.) bar of German’s sweet chocolate (I prefer Baker’s brand OR you could also substitute 4 oz. of milk chocolate chips)
- 1 (16.5 oz.) box of German Chocolate cake mix
- 2 oz. all-purpose flour
- 1 (3.5 oz.) box of instant vanilla pudding
- 1/2 cup water
- 4 oz. sour cream
- 1/4 cup vegetable oil
- 3 large eggs
For the frosting:
- 1 (12 oz) can of evaporated milk
- 1 1/2 cups granulated sugar
- 12 tablespoons salted butter
- 4 large egg yolks, slightly beaten
- 2 tsp. pure vanilla extract
- 2 cups sweetened, flaked coconut
- 1 1/2 cups chopped pecans
- Preheat the oven to 325°F. Lightly spray (3) 8″ round pans with cake release spray (or use [my homemade version|https://rosebakes.com/wfmw-homemade-pan-release-ie-bakers-joy/]).
- Break the milk chocolate bar into pieces (or milk chocolate chips) and place them in a microwave safe dish. Microwave on high for 1-2 minutes, stirring every 30 seconds until the chocolate is completely melted.
- In a large mixing bowl, combine the melted chocolate, cake mix, flour, pudding mix, water, sour cream, oil, and eggs. Beat on low until the ingredients are incorporated and then on high for 2 more minutes. The batter will be smooth and thick.
- Divide the batter evenly into (3) 8″ pans.
- Bake until the top springs back when touches, usually for 28-32 minutes.
- While the cake is baking, make the frosting:
- Place the evaporated milk, sugar, butter, egg yolks and vanilla in a large boiler over medium heat.
- Cook, stirring constantly, until thick and golden brown. This took about 12 minutes for me.
- Remove from the heat and stir in the coconut and pecans. Allow it to cool to room temperature (I stuck mine in the frig – it got a little too thick, but it worked!). It’ll take at least 30 minutes to cool to room temperature if left out.
- Assemble the cake by alternating layers of cake and frosting. I love the look of piling up the frosting between layers and then a big pile on top OR you could do thinner layers between the cakes and cover the entire outside with frosting. I recommend covering the entire outside if you will not be serving immediately so the cake does not dry out.
This recipe was slightly adapted from The Cake Mix Doctor Returns cookbook.
If you have any questions, leave me a comment!
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Here are some other chocolate recipes you might enjoy: