Kicked-Up German Chocolate Cake From a Mix with Homemade Coconut Pecan Frosting

• Vegetarian

• Refrigerated

  • 6 Egg yolks
  • 3 Eggs plus 1 egg yolk, large

• Canned Goods

  • 1 1/2 ( 12 oz. can Evaporated milk

• Baking & Spices

  • 1 (15.25 oz. better crocker super moist german chocolate cake mix
  • 1 cup Chocolate chips, semi-sweet or milk chocolate, high quality
  • 1 (3 oz. box Chocolate fudge pudding mix, instant
  • 1 tbsp Cocoa powder, unsweetened
  • 2 cups Sugar
  • 4 tsp Vanilla

• Nuts & Seeds

  • 3 cups Coconut, sweetened flaked
  • 3 cups Pecans

• Drinks

  • 1 tsp Espresso, instant powder

• Dairy

  • 1 stick Butter
  • 1 cup Butter, soft
  • 1/2 cup Heavy cream
  • 1 1/4 cups Milk

Found on wildflourskitchen.com

Ingredients

• For Cake:
• 1 (15.25 oz.) Better Crocker Super Moist German Chocolate Cake mix
• 1 (3 oz.) box instant Chocolate Fudge Pudding mix
• 1 tsp. instant espresso powder, I like Medaglia DOro
• 1 Tbl. unsweetened cocoa powder
• 1¼ cups milk
• 1 stick butter, melted
• 3 extra-large eggs plus 1 egg yolk
• 1 tsp. vanilla
• For Frosting:
• 1 ( 12 oz.) can evaporated milk
• 1 ( 5 oz.) can evaporated milk
• 2 cups 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 Chocolate Ganache: (*optional)
• 1 cup high quality chocolate chips, semi-sweet or milk chocolate
• ½ cup heavy cream

Directions

• For Cake:
• Preheat oven to 325-350º according to box instructions and type of pans being used.
• Grease and flour pans, set aside.
• In large mixer bowl, whisk dry ingredients to mix.
• Add wet ingredients, beat on Low to mix, then Medium-High for 2 minutes. (*Stop halfway through to scrape bowl and beater well.)
• Pour/spoon batter into prepared pans, level and pop into preheated oven. Bake according to directions on box per type of pans you are using as well as size.
• Cool a little, and invert onto cooling rack to cool completely.
• For Frosting:
• In small saucepan over medium heat, constantly stir evaporated milk (from both cans), sugar, beaten egg yolks, and butter until it comes to a full boil and thickens, about 10-15 minutes. Remove from heat and stir in vanilla, pecans and coconut, and set aside to cool completely. When cooled, place one layer of cake onto plate and generously top with frosting. Add second layer and frost sides, then top. Cover with dome cake lid, chill. Decorate with ganache drizzle of desired.
• For Ganache:
• Add ingredients to glass measuring pitcher, warm in microwave and stir until well mixed and creamy. Stir until slightly thickened and drizzle with spoon over top and sides as desired. Garnish with a maraschino cherry.