German chocolate cake is a traditional American cake made with layers of chocolate cake and a coconut-pecan filling and frosting.
The filling and frosting are made with a mixture of sweetened shredded coconut, chopped pecans, and evaporated milk, and often flavored with vanilla.
The cake itself is typically made with a chocolate cake batter that may contain cocoa powder or melted chocolate. It's often frosted with chocolate ganache or butter cream frosting.
1 (18.25 ounce) package German chocolate cake mix, 4 eggs, 1/2 cup water, 1/2 cup vegetable oil, 1 cup shredded coconut, 1 cup chopped pecans
1 cup evaporated milk, 1 cup granulated sugar, 1/2 cup butter, 3 egg yolks, 1 teaspoon vanilla , extract, Chocolate ganache or buttercream frosting (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, combine the cake mix, eggs, water, and oil. Beat until well combined. Stir in the coconut and pecans. Divide batter evenly among the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool.
While the cakes are baking, prepare the filling and frosting by combining the evaporated milk, sugar, butter, egg yolks, and vanilla in a saucepan.
Cook over low heat, stirring constantly, until mixture thickens. Remove from heat and stir in additional coconut and pecans.
Once the cakes are cooled, place one cake layer on a plate or cake stand. Spread a generous layer of the filling over the cake, then place the second cake layer on top.
Frost the cake with chocolate ganache or buttercream frosting, if desired. Keep in refrigerator until ready to serve.