Mamaw's German Chocolate Cake
This deliciously moist, traditional semi-homemade cake uses my Mamaw's old fashioned frosting recipe to create the best German Chocolate frosting/filling loaded with coconut and pecans.
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Servings: 12
Equipment
- (3) 9 inch round cake pans
Ingredients
Cake
- 2 boxes German Chocolate Cake mix
- 2 3.4 oz boxes instant chocolate pudding
- 16 ounces sour cream
- 8 large eggs, room temperature
- 1 ½ cups water
- ⅔ cup canola oil
Frosting/Filling
- 2 cups evaporated milk
- 2 cups sugar
- 6 large egg yolks
- 1 cup butter
- 2 teaspoon vanilla
- 4 cups shredded or flaked sweetened coconut
- 3 ½ cups chopped pecans
Instructions
Cake
- Preheat oven to temperature specified on cake mix. Generously grease cake pans.
- Add all ingredients for cake in a large mixing bowl and mix on low with stand or hand mixer just until blended, then on medium for 2 minutes.
- Pour batter equally into the three cake pans. Bake for 30 minutes or until an inserted toothpick comes out clean. Remove from oven and cool for 5 minutes. Then, turn cakes out on cooling rack to cool completely.
Frosting/Filling
- Whisk together eggs and evaporated milk in a large saucepan. Add butter and sugar and place on stovetop over medium low heat. Stirring constantly, melt butter and bring to a low boil. Cook while stirring for 12 minutes.
- Remove from heat and add vanilla, ½ of coconut and ½ of pecans. Stir while cooling. Frosting will become thicker as it cools. Add rest of coconut and pecans. Mix well.
Assembly
- Place first round cake on cake stand or turntable. Generously spoon out ⅓ of the frosting on to the cake. Carefully spread outward to the edges. Repeat with the rest of the cakes. Use a spatula to smooth the sides of the frosting between the layers. Fill any gaps between the layers with any extra frosting. Left over frosting can be added to the top.
- Cover and store any leftover cake at room temperature for 1 day or cover and store in the refrigerator for up to a week.