German Chocolate Layer Cake with Coconut Pecan Frosting



+For the cake:

°1 (15.25 oz) Better Crocker Super Chewy German Chocolate Cake Mix

°1 box (3 oz) instant chocolate fudge pudding mix

°1 C. instant espresso powder, I love Medaglia D’Oro

°1 Tbl. Cocoa powder without sugar

°1 1/4 cup milk

°1 stick of melted butter

°3 extra-large eggs plus 1 egg yolk

°1 C. vanilla

+For the icing:

°1 can (12 oz) evaporated milk

°1 can (5 oz) evaporated milk

°2 cups of sugar

°6 egg yolks, lightly beaten

°1 cup soft butter (2 sticks)

°1 Tbl. vanilla extract

°3 cups chopped pecans

°3 cups sweetened flaked coconut

+For the chocolate ganache:

°1 cup high quality chocolate chips, semi-sweet or milk chocolate

°1/2 cup heavy cream


+For the cake:

Preheat the oven to 325-350º according to the instructions on the box and the type of pans used.

Grease and flour trays, set aside.

In a large mixing bowl, whisk dry ingredients to combine.

Add wet ingredients, beat on low to combine, then on medium-high for 2 minutes. (*Stop midway to thoroughly scrape the bowl and beater.)

Pour/spoon batter into prepared pans, level and place in preheated oven. Cook according to the directions on the box by type of pans you are using as well as by size.

Let cool slightly and return to cooling rack to cool completely.

For the icing:

In a small saucepan over medium heat, stir constantly evaporated milk (from both cans), sugar, beaten egg yolks and butter until boiling and thickened, about 10-15 minutes. Remove from the heat and stir in the vanilla, pecans and coconut, and set aside to cool completely. Once cooled, place a layer of cake on a plate and top generously with frosting. Add second layer and frosted sides, then garnish. Cover with a domed cake topper, refrigerate. Decorate with a drizzle of desired ganache.

Add ingredients to glass measuring jug, heat in microwave and stir until well blended and creamy. Stir until slightly thickened and spoon over the top and sides as desired. Garnish with a maraschino cherry.

Enjoy !

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