Are you craving a decadent, moist German Chocolate Cake but intimidated by the idea of baking from scratch? Fear not! This recipe uses a cake mix as a base, making it incredibly easy to whip up this classic dessert without sacrificing flavor. This easy recipe is perfect for beginner bakers and seasoned pros alike, guaranteeing a show-stopping treat that will impress your family and friends. Get ready to dive into a world of rich chocolate and coconut goodness!
Ingredients:
For the Cake:
- 1 box (15.25 ounces) German chocolate cake mix
- Ingredients listed on the cake mix box (usually eggs, oil, and water)
- 1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon white vinegar or lemon juice)
For the Coconut Pecan Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup pecan halves, toasted
Instructions:
Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round baking pans. This prevents sticking and ensures a clean release.
- In a large bowl, combine the cake mix and the ingredients listed on the box according to the package directions. Gradually add in the buttermilk while mixing on low speed. Beat on medium speed for 2 minutes, until the batter is smooth and well combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Make the Frosting:
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, beating until combined.
- Add the evaporated milk and vanilla extract and continue beating until smooth and creamy.
- Stir in the toasted pecans and shredded coconut.
Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate. Frost the top evenly with half of the frosting.
- Top with the second cake layer and frost the entire cake with the remaining frosting.
- Garnish with extra toasted pecans and coconut, if desired. Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Tips for the Best German Chocolate Cake:
- Toasting the pecans: Toasting the pecans enhances their flavor and adds a delightful crunch to the frosting. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Buttermilk substitution: If you don't have buttermilk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Don't overbake: Overbaking can result in a dry cake. Start checking for doneness at the minimum baking time and add a few minutes if needed.
Variations:
- Chocolate chips: Add 1 cup of semi-sweet chocolate chips to the cake batter for an extra chocolatey kick.
- Different nuts: Substitute the pecans with walnuts, macadamia nuts, or a combination of nuts.
- Cream cheese frosting: For a tangier twist, try using a cream cheese frosting instead of the traditional coconut pecan frosting.
Nutritional Information (per serving, approximate):
This will vary depending on the specific cake mix and ingredients used. For a detailed nutritional breakdown, use a nutrition calculator with your specific ingredients. Expect a high calorie and fat content due to the richness of the cake and frosting.
This easy German chocolate cake recipe is a guaranteed crowd-pleaser. It’s a delicious, moist, and satisfying dessert perfect for any occasion. Enjoy baking and savoring this homemade delight!