German Chocolate Cake And Frosting
A rich, moist chocolate cake filled with coconut and pecan flavors, topped with a smooth frosting, perfect for celebrations and dessert gatherings.
Ingredients
Instructions
- Bake the chocolate cake as directed on the box.
- In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in coconut and pecans.
- Allow the coconut pecan filling to cool slightly.
- Frost the cooled cake with the coconut pecan frosting before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of espresso powder to the cake batter. If you prefer a less sweet frosting, reduce the sugar in the filling by 1/4 cup. You can substitute walnuts for pecans for a different nutty flavor. Make sure to beat the egg yolks slightly for a smoother texture in the filling.
Serving Suggestions
This German Chocolate Cake is delightful on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside Aunt Sarah's Scalloped Onions for a fun meal. For a festive touch, garnish with additional toasted coconut and pecans on top before serving.
Storage & Reheating
Store leftover German Chocolate Cake in an airtight container at room temperature for up to three days. If you need to refrigerate it, wrap the cake tightly with plastic wrap to prevent it from drying out. To enjoy the cake again, let it sit at room temperature for about an hour before serving to restore its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of German Chocolate Cake And Frosting contains roughly 703 calories, with 7g protein, 49g carbohydrates, and 48g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix for this recipe?
Yes, you can experiment with different cake mixes, such as yellow or vanilla cake, but the flavor will change. Chocolate cake mix is traditional for a reason, as it complements the rich coconut pecan frosting beautifully.
How can I make the frosting ahead of time?
You can make the coconut pecan frosting a day in advance. Store it in the refrigerator in an airtight container. Before using, let it sit at room temperature to soften and stir gently before spreading it on the cooled cake.
What if I don't have evaporated milk?
If you don’t have evaporated milk, you can make a substitute by mixing 1 cup of whole milk with 2 tablespoons of butter. This will provide a similar creaminess to your filling, ensuring your frosting remains rich and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).