Description
A rich and indulgent cake made with German chocolate cake mix, soaked with sweetened condensed milk, and topped with coconut-pecan frosting. Perfect for parties and potlucks.
Ingredients
- 1 box German chocolate cake mix
- 1 1/2 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- Optional: chocolate syrup for drizzling
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare cake mix with water, oil, and eggs as directed on the package. Pour into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- While warm, poke holes all over the cake with the handle of a wooden spoon. Pour sweetened condensed milk evenly over the cake, letting it soak in.
- For frosting, combine butter, evaporated milk, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly before spreading over the cake.
- Chill for at least 1 hour before serving. Drizzle with chocolate syrup if desired.
Notes
For clean slices, refrigerate the cake for several hours before cutting. Store covered in the refrigerator for up to 5 days. Can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American