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German Chocolate Cake Recipe

Ingredients

  • Boxed German Chocolate Cake - (make cake according to box directions)
  • 1 (3.4 ounce) box of Instant Chocolate Pudding
  • 1 cup milk
  • 1 (7 ounce) bag shredded soconut
  • 4 egg yolks
  • 1 (12 ounce) can evaporated milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 3/4 cups butter
  • 1 cup chopped pecans

Instructions

  1. Bake your cake according to the box directions. Allow cake to cool completely.
  2. For the coconut pecan icing beat egg yolks, evaporated milk and vanilla in a medium saucepan. Once mixed add in sugar and butter.
  3. Cook the icing mixture on medium heat, stirring constantly until it starts to thicken (about 10 minutes).
  4. Remove the icing from the heat and stir in coconut and pecans. Allow icing to cool completely.
  5. Make pudding by mixing the box of pudding mix with 1 cup of milk in a medium bowl. Whisk mixture until pudding starts to thicken, about 2 minutes.
  6. In a large bowl use your hands to crumble in half of the cake. Layer all of the pudding over the cake using a spatula to spread it around evenly. Layer the rest of the cake and then pour the icing over the top.
  7. Refrigerate the trifle up to four hours or overnight. Store covered in the refrigerator.

Recipe Notes

*To keep things rolling I usually make the cake and while it is baking I mix up the icing. When the icing and cake are cool I quickly mix up the pudding and then layer it together. *Instead of layering it in one large bowl you can use mason jars instead. It makes about 20 (8 ounce) jars.