All-New Cake Mix Doctor - Anne Byrn [60]
I USED TO THINK GERMAN CHOCOLATE CAKE was “guy” cake. You know, it’s big and filling and substantial—the thick prime rib of the dessert cart. And sure enough, when I brought German chocolate cake to a book signing, men fell all over it. When I brought German chocolate cake to a TV station, men fell all over it. But along the way, I began to fall for it, too. This version is my favorite because it uses a German chocolate mix, sour cream makes the cake moist, and it contains melted German’s chocolate. The frosting is made from scratch by cooking it on top of the stove, as it should be. You can make the frosting even better by toasting the pecans and coconut in the oven ahead of time, but this cake is fantastic without that little touch. It will please both the guys and the gals.
serves:
12 to 16
prep:
35 minutes
bake:
29 to 33 minutes
cool:
25 minutes
For the cake
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 bar (4 ounces) German’s sweet chocolate
1 package (18.25 ounces) plain German chocolate cake mix
Half of a 3.4 ounce package vanilla instant pudding mix (4 tablespoons)
¾ cup water
½ cup reduced-fat sour cream
¼ cup vegetable oil
4 large eggs
For the frosting
1 can (12 ounces) evaporated milk, or 1½ cups half-and-half
1½ cups granulated sugar
12 tablespoons (1½ sticks) butter
4 large egg yolks, lightly beaten
1½ teaspoons pure vanilla extract
2 cups sweetened flaked coconut
1½ cups chopped pecans
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Chop the German’s chocolate into 1-inch pieces and place them in a small microwave-safe glass bowl. Place the bowl in the microwave oven and microwave on high power for 1 to 1½ minutes, stopping the oven and stirring every 30 seconds, until the chocolate is melted. Spoon the chocolate into a large mixing bowl and add the cake mix, pudding mix, water, sour cream, oil, and eggs. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thickened. Divide the cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side. Bake the cake layers until the tops spring back when lightly pressed with a finger, 29 to 33 minutes.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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3. Meanwhile make the frosting: Place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan over medium heat. Cook, stirring constantly, until thickened and golden brown in color, 10 to 12 minutes. Remove from the heat. Stir in the coconut and pecans. Let the frosting cool to room temperature and a spreading consistency, 30 minutes.
4. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side