German Chocolate Cake with Filling and Icing

(from cokerlj’s recipe box)

I use a Duncan Hines Cake mix called Swiss Chocolate or German Chocolate.
AND…OHMYGOSH! THIS FILLING AND ICING IS WOW SWEET!!
This recipe calls for a two layer cake…I WANTED A THREE LAYER CAKE! So I baked two cake mixes and did three layers. The left-over batter I made cupcakes for those that didn’t want the filling and just iced the cupcakes with the chocolate icing. That being said, I also one and one/halfed the recipes for the filling and the icing to make sure I had enough for the 3 layer cake and cupcakes!

Source: Linda Coker

Categories: Cakes, Frostings & Icing

Ingredients

  • Coconut/Pecan Filling -
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 3 large egg yolks
  • 3/4 cup evaporated milk
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut
  • --
  • Chocolate Frosting -
  • 1/2 cup butter
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup evaporated milk
  • 1 teaspoon vanilla

Directions

  1. Bake cake according to package directions in 2 round 9 inch cake pans. Line bottom of pan with parchment paper and use the flour/oil spray for greasing cake pans. Allow cakes to cool completely.

  2. FOR FILLING: In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.

  3. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

  4. Spread half the mixture on to one of the cake layers. Place the other cake layer on top.

  5. Make a decorative “dam” using a piping bag and star tip around the top edge of the cake…then spread the remainder of the filling inside the dam.

  6. CHOCOLATE FROSTING: Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting or add a little extra powder until you reach your desired consistency. Stir in vanilla.

  7. Ice the sides of your cake and make that dam for your top filling.

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