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German Chocolate Cake




Source of Recipe


internet


Recipe Introduction


Sour cream and chocolate pudding make these chocolate layers irresistibly moist. Browning the butter for the frosting adds a nutty undertone that blends well with toasted nuts and coconut.




Recipe Link: http://cookingvillage.com

List of Ingredients




1 (18.25-ounce) package chocolate or devil's food cake mix

1 (3-ounce) package chocolate instant pudding mix

1/2 cup vegetable oil

1/2 cup water

4 eggs

1 cup sour cream

1/2 cup butter

1 (1-pound) package confectioners' sugar

3 tablespoons milk

1 teaspoon vanilla extract

1 cup coconut, toasted

1 cup chopped pecans, toasted


Recipe




1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans. Combine cake mix, pudding mix, oil, water, eggs and sour cream in a large bowl. Beat with an electric mixer at low speed until just moistened.


2. Beat batter at high speed until smooth, about 2 minutes; pour into prepared pans. Bake for 30 minutes or until toothpick inserted in center comes out clean; cool. Remove from pans; cool completely.


3. Meanwhile, brown butter in a skillet over medium heat. Blend in confectioners' sugar. Add milk and vanilla; remove from heat. Mix until creamy. Stir in coconut and pecans.


4. Spread frosting between cake layers and over top of cake. Refrigerate until ready to serve.