An easy cake to throw together for your summer picnics. The cake is just the right amount of chocolate and sweet, topped with a delicious caramel coconut topping, and finally topped with a chocolate cream cheese frosting. Delicious!
I think the past year has been the year of learning how to make cakes from scratch for me. I have made a lot more cakes this past year than any other year in my life. I've made a cookies and cream, a mint chocolate, lemon, apple, and almond to name a few. But when my mom gave me a bundt pan about a month ago, I knew I wanted to try something new again.
I've made a German chocolate cake one other time, but it took forever to make and I'm not sure I love how it turned out, so I decided to try this recipe. I'm glad I did. The recipe turned out pretty good, and it was pretty quick to make. It does use a cake mix, but there are other ingredients that enhance the cake quite a bit.
*slightly adapted from abountifulkitchen.com
cake:
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 cup sour cream
1 box chocolate cake mix
3.9 oz box of instant pudding chocolate (dry, not mixed with milk)
3 tablespoons unsweetened cocoa powder
1/2 cup sugar
topping:
6 oz evaporated milk
2 egg yolks
1 1/2 teaspoon vanilla
2/3 cup sugar
6 tablespoons butter cut into pieces
1 1/2 cups sweet flaked coconut
3/4 cup chopped pecans
frosting:
8 oz cream cheese, softened
1/4 cup butter room temperature
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
pinch of salt
Preheat oven to 350.
Combine vegetable oil, cup water, 4 eggs, 1 cup sour cream in a bowl. Add cake mix, pudding mix, cocoa, and sugar. Mix on medium for about 3 minutes, scraping down the sides periodically until completely blended.
Grease Bundt pan. Pour batter in the pan and bake for about 45 minutes. The cake should spring back when lightly touched. Remove from oven. Cool in pan for 5-10 minutes, then turn out onto cooling rack and let cool completely.
While cake is cooling, make the topping. Whisk together evaporated milk, egg yokes, and vanilla in a large sauce pan. Whisk in sugar. Add butter and heat about 10-15 until thickened and starts to turn a light golden color. You will want to whisk pretty much constantly to ensure that it doesn't burn. Remove from heat and ad coconut and nuts. Let cool.
To make the frosting, add the butter and cream cheese to the bowl of your mixer. Beat until smooth. Add cocoa powder and powdered sugar and beat until smooth again, scraping down the sides. Beat in vanilla and salt.
To assemble the cake, spread the coconut filling over the top. Spread the frosting over the coconut filling. It may be easier to use a pastry bag to drizzle frosting over the top. Serve or store in the refrigerator.
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