Tuesday, October 13, 2009

German Chocolate Cake

1 (18.25 ounce) pkg butter cake mix
1 (3.5 ounce) pkg instant vanilla pudding mix
1/3 c unsweetened cocoa powder
1 c buttermilk
1/3 c vegetable oil
3 eggs
1 can (12 fl oz) evaporated milk
1 c white sugar
1 c chopped pecans
1 Tsp vanilla extract
3 egg yolks
1 c flaked coconut

Preheat oven to 350. Grease and flour 3 8-in round cake pans. Combine cake mix, instant vanilla pudding, cocoa, buttermilk, vegetable oil, and the three whole eggs. Mix until blended and pour the batter into the prepared pans. Bake for 20-25 minutes or until the cakes test done. Set cake aside to cool. In a medium sized sauce pan, mix evaporated milk, white sugar, 3 egg yolks, and the butter. Cook over medium heat until the mixture is thick. Remove from heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked coconut and the chopped pecans. Use to fill and frost cake.

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