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A rich, moist German chocolate cake topped with a buttery coconut-pecan frosting and sweetened condensed milk. A nostalgic dessert perfect for birthdays or holidays.
For the Cake:
1 box German chocolate cake mix (e.g., Betty Crocker)
3 eggs
½ cup vegetable oil
1¼ cups water
½ cup sour cream
7 oz sweetened condensed milk (half a can)
For the Coconut Pecan Frosting:
1 cup butter
1 cup granulated sugar
14 oz evaporated milk
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
1½ cups pecans, chopped
Preheat Oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Make the Cake Batter:
In a large bowl, whisk together cake mix, eggs, vegetable oil, water, and sour cream until smooth. Scrape the sides to fully incorporate the mix.
Bake:
Pour batter into prepared pan and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Add Sweetened Condensed Milk:
While the cake is still warm, use the end of a wooden spoon to poke holes about ¾ of the way down.
Pour ½ can of sweetened condensed milk evenly over the cake. Set aside.
Make the Frosting:
In a saucepan, combine evaporated milk, butter, sugar, and salt. Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes, stirring often.
Remove from heat and stir in vanilla, coconut flakes, and chopped pecans.
Frost the Cake:
Let the frosting sit for 5 minutes to thicken slightly. Then pour and spread evenly over the cake.
Serve:
Serve warm or at room temperature. Store leftovers as directed.
Cake Mix Flexibility: If using a different brand, follow box instructions and add sour cream + condensed milk as directed.
Storage: Store covered at room temperature or in the fridge for up to 5 days.
Freezing: Wrap tightly and freeze for longer storage (up to 3 months).
Make Ahead: Great for baking a day ahead—flavors intensify overnight!
Find it online: https://allrecipesmade.com/old-fashioned-german-chocolate-cake/