German Chocolate Cake
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Mathie | 📂 Category: Desserts A delightful homemade German Chocolate Cake featuring a moist white cake base infused with chocolate pudding and a rich coconut-pecan frosting.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 30 mins | None | 12 servings |
🔪 Key Equipment
- 9-inch layer pans
- 9x13 pan
- Saucepan
- Mixing bowl
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg. | White Cake Mix | Non-pudding type |
| 1 pkg. (small) | Instant Chocolate Pudding | |
| 2 | Eggs | |
| 2 cups | Milk |
Frosting Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Canned Milk | |
| 1 cup | Sugar | |
| 3 | Egg Yolks | |
| 1/4 lb. | Oleomargarine | |
| 1 tsp. | Vanilla | |
| 1 1/3 cups | Coconut | |
| 1 cup | Nuts | Chopped |
Instructions
Baking the Cake
- Preheat oven and prepare either two 9-inch layer pans or a 9x13 pan.
- Combine the 1 pkg. white cake mix, 1 pkg. instant chocolate pudding, 2 eggs, and 2 cups milk.
- Bake as ordinary mix directs until a toothpick inserted in the center comes out clean.
Making the Frosting
- Combine the first 5 ingredients (1 cup canned milk, 1 cup sugar, 3 egg yolks, 1/4 lb. oleo, and 1 tsp. vanilla) and place in a pan to cook over medium heat for 12 minutes, stirring constantly until mixture thickens.
- Remove from heat, add 1 1/3 cups coconut and 1 cup nuts.
- Beat until cool and of spreading consistency, then spread over the cake.
💡 Make-Ahead & Storage: Store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Original Recipe Scan
