German Chocolate Cake (Print Version)
Dense chocolate cake covered in coconut pecan frosting and sweet filling. Awesome for parties or birthdays.
# Ingredients:
→ Cake Base
01 -
3 big eggs
02 -
80 ml plain veggie oil
03 -
240 ml water
04 -
1 boxed chocolate cake mix
→ Filling
05 -
1 can (396 g) sweetened condensed milk
→ Coconut Pecan Frosting
06 -
100 g chopped pecans
07 -
115 g unsalted butter
08 -
240 ml canned evaporated milk
09 -
200 g regular sugar
10 -
3 egg yolks
11 -
135 g sweet shredded coconut
12 -
5 ml vanilla flavoring
# Steps:
01 -
Once your cake is chilled, toss that coconut pecan topping all over. Slice however you like and dish it out.
02 -
Toss butter, sugar, milk, and yolks into a pot. Cook and stir over medium heat. Take it off the burner when it's thick—usually about 10 to 12 minutes. Mix in the coconut, pecans, plus a splash of vanilla right after.
03 -
Let your cake totally cool off. Pop it in the fridge for 4 hours or leave it overnight. The texture gets way better.
04 -
Take your can of condensed milk and pour it over the cake—make sure it gets in those holes.
05 -
After baking, let the cake sit for about 5 to 10 minutes, then poke holes all over the top using a skewer or handle of a wooden spoon.
06 -
Mix up your boxed cake just like the package says and bake it in a 23 x 33 cm dish.
# Notes:
01 -
Set your cake in the fridge before slicing. Clean slices are way easier that way.