Easy German Chocolate Cake Recipe

by Hannah McClure

Directions

• Preheat oven to 350 F.
• Make the frosting: In a double boiler, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
• Over low heat and with constant stirring, cook the mixture until it thickens, about 12 to 15 minutes. Beat in chopped pecans until the frosting is cooled and thickened.
• Make the cake: Lightly grease and flour two 9-inch round cake pans. Set them aside.
• In a small mixing bowl, whisk together cocoa, semisweet morsels, and warm milk until smooth. Milk should be near boiling, but be careful not to scald. Once whisked smooth, add in vanilla extract and set aside to cool.
• In a separate bowl, sift together flour, baking soda, baking powder, and pudding mix. Set aside.
• In a large mixing bowl or a stand-up mixer, cream together butter and sugar.
• Beat in eggs one at a time until well-blended.
• Add flour mixture 1 cup at a time, alternating with cocoa mixture, beginning and ending with flour. Be sure not to overblend the batter.
• Once completely combined, scrape the sides and bottom to be sure all is well-blended. Split the mixture between the two 9-inch round pans you prepared and set aside. Fill each to about 3⁄4 full. Any remaining batter makes great cupcakes.
• Bake cakes for 30 to 35 minutes or until the cake begins to pull from the sides and when a toothpick inserted into the center comes out clean.
• Remove the finished cake and let it cool in the pan for 10 minutes, then gently flip it onto a wire cooling rack. Once cooled, layer the cake with the frosting and top with the remaining frosting. If thick enough, spread with a knife.