Description

This classic German Chocolate Cake combines a moist chocolate cake base made from a convenient cake mix with a rich, gooey coconut-pecan frosting cooked on the stovetop. The decadent topping blends evaporated milk, coconut, pecans, butter, sugar, egg yolks, and vanilla, creating a luscious texture that perfectly complements the chocolate cake. Ideal for celebrations or any special occasion, this recipe yields a delicious dessert with a nostalgic Southern charm.

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

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Instructions

Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking and ensure even baking.
Make Cake Batter: Follow the instructions on the German chocolate cake mix package to prepare the batter. Once ready, pour the batter evenly into the prepared baking pan.
Cook Frosting: In a medium saucepan, combine evaporated milk, flaked coconut, chopped pecans, butter or margarine, granulated sugar, egg yolks, and vanilla extract. Cook over low heat, stirring constantly to prevent scorching, until the mixture thickens to a creamy, spreadable consistency. This usually takes about 10-12 minutes.
Assemble Cake: Pour or spoon the hot frosting mixture evenly over the raw cake batter in the pan. Do this carefully to avoid disrupting the batter too much.
Bake Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cake is fully baked and set.
Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes. This gives the frosting time to firm up slightly and the flavors to meld. Slice and serve.

Notes

Use fresh egg yolks to ensure safe consumption since they’re partially cooked in the frosting.
Stir frosting constantly to prevent it from curdling or burning.
You can substitute pecans with walnuts if preferred.
Make sure the cake is fully cooled before storing to maintain frosting texture.
For a richer cake, consider adding 1/2 cup of sour cream to the cake batter as per package instructions.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American