Mama always said the best cake mixes were absolutely Duncan Hines, and that’s what she used for her German Chocolate Cake. She made the cake from the mix, but the coconut-pecan frosting was always homemade.
Mama’s German Chocolate Cake
Course: Baking and DessertsCuisine: SouthernDifficulty: EasyServings
12
servingsPrep time
20
minutesCooking time
30
minutesCook Mode
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Ingredients
- Cake
1 box Duncan Hines German Chocolate Cake Mix
Ingredients called for on the cake mix box
- Homemade Coconut-Pecan Frosting
1 can (12 oz) evaporated milk
1 1/2 cups granulated sugar
4 large egg yolks
3/4 cup butter
1 1/2 teaspoons vanilla extract
1 package (7 oz) sweetened flaked coconut
1 1/2 cups chopped pecans
Directions
- Cake
- Prepare and bake the Duncan Hines German Chocolate Cake according to the package directions for two 8- or 9-inch round cake layers. Cool completely.
- Homemade Coconut-Pecan Frosting
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened and golden, about 10–12 minutes.
- Remove from the heat and stir in the vanilla, coconut, and pecans.
- Cool the frosting until thick enough to spread.
- Spread the frosting between the cooled cake layers and over the top of the cake.
- Let the frosting set before slicing and serving.
Notes
- Mama always said the best cake mixes were absolutely Duncan Hines. Use the ingredients and amounts listed on your current box of German chocolate cake mix. Be sure the cake layers are completely cool before frosting. The coconut-pecan frosting will continue to thicken as it cools, so let it cool before spreading.
For a deeper pecan flavor, the pecans may be lightly toasted, but Mama used them straight from the bag.
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