Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don’t have to take our word for it! More than one reviewer has declared this to be the “best German chocolate cake ever” and we can’t argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you’ll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!
German Chocolate Layer Cake
- Prep Time 40 min
- Total 2 hr 50 min
- Servings 16
- Ingredients 10
Ingredients
Cake
- 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
Filling and Topping
- 1 1/2 cups sugar
- 3/4 cup butter
- 1 can (12 oz) evaporated milk
- 4 egg yolks
- 1 package (7 oz) flaked coconut (2 2/3 cups)
- 2 cups chopped pecans
- 3 teaspoons vanilla
- 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
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Step2In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
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Step3Cut each cake layer horizontally into 2 layers. On serving plate, place 1 cake layer, cut side up. Spread with about 1 1/3 cups filling; top with second layer. Spread about 1 1/3 cups filling on top; top with third cake layer. Spread with remaining filling.
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Step4With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
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Step5In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Store loosely covered in refrigerator.
Nutrition
550
Calories
34g
Total Fat
6g
Protein
56g
Total Carbohydrate
41g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 550
- Calories from Fat
- 310
- Total Fat
- 34g
- 52%
- Saturated Fat
- 13g
- 64%
- Trans Fat
- 0g
- Cholesterol
- 105mg
- 34%
- Sodium
- 370mg
- 15%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 56g
- 19%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 41g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 4%
- 4%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 6 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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