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Easy German Chocolate Cake recipe

A ‘cake-mix-easy’ German chocolate layercake, with improved flavor and texture thanks to some cleveringredient changes and additions, along with a yummy cooked coconutand pecan filling and frosting.

Recipe: Easy German ChocolateCake

1 (18.25 ounce) package yellow cake mix
1 (4-serving size) package instant vanilla pudding
1/3 cup unsweetened cocoa powder
1 cup buttermilk
1/3 cup vegetable oil
3 large eggs
1 (12-ounce can) evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup butter or margarine1 teaspoon vanilla extract
1 cup sweetened flaked coconut1 cup chopped pecans

  • Preheat oven to 350°F (175°C).Grease and flour 3 (8-inch) round cake pans.
  • Combine the cake mix, instant vanillapudding, cocoa, buttermilk, vegetable oil and the 3 (whole) eggs.Beat with electric mixer for 2 minutes. Pour batter into preparedbaking pans.
  • Bake for 20 to 25 minutes or until cakestest done when wooden pick inserted in center comes out clean.Cool cakes in pan on wire racks for 10 minutes; carefully removefrom pans and cool completely on wire racks.
  • In a medium sized saucepan, combine theevaporated milk, sugar, 3 egg yolks and butter. Cook over mediumheat until the mixture thickens. Remove from heat and allow tocool to room temperature. With a wooden spoon, beat in the vanilla.Stir in the flaked coconut and chopped pecans. Fill and frostcake.

    Makes 12 servings.

    German Chocolate Cake Recipe Demonstration –

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  • Comments

    1 Comment


    Hi Megan I used a traditional 18.25 oz. box, but others have had success using the recipe with a 15.25 oz box. I don t know why they thought it was a good idea to reduce the size of a cake mix. Hi Kitty so glad you enjoyed it. I m not sure why it would fall apart, but I don t think it s altitude since I bake at about 4,000 feet. Usually when you use a cake mix the additives the put in make the cake very forgiving. Perhaps you forgot an ingredient, or it wasn t a typical cake mix?

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