German Chocolate Cake

• 1 box (18.25 oz) German chocolate cake mix
• 1 can (14 oz) sweetened condensed milk
• 1 cup flaked coconut
• 1 cup chopped pecans
• 1 stick (8 tbsp) unsalted butter

Steps

1. 1 Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. 2 Prepare cake batter according to package instructions and divide between prepared pans.
3. 3 Bake for 25-30 minutes or until a toothpick inserted comes out clean.
4. 4 While cakes cool, make frosting: In a saucepan, combine sweetened condensed milk, coconut, pecans, and butter. Cook over low heat, stirring constantly, until mixture thickens, about 5 minutes.
5. 5 Layer cooled cakes with frosting and frost the top and sides of the cake.

Nutrition

Tips

• For extra richness, use homemade chocolate cake instead of a mix.
• Toast the pecans before adding to the frosting for enhanced flavor.
• Ensure frosting reaches a spreadable consistency by cooking it just until thickened.
• Let the cake rest for at least 30 minutes after frosting to set.
• Store any leftover frosting in the fridge for up to a week.

Storage

Store in the refrigerator for up to 3 days. Freeze unfrosted cake layers for up to 2 months. Reheat slices in a 300°F oven for 10 minutes.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a hot cup of coffee or tea.
• Top with fresh whipped cream for a lighter touch.
• Add a sprinkle of sea salt for contrast.

FAQ