Description
Rich chocolate layers infused with German chocolate flavors create a delightful dessert experience. Creamy coconut pecan frosting and moist cake merge into an irresistible treat you’ll crave again and again.
Ingredients
Scale
Cake Base:
- 1 box (15.25 ounces / 432 grams) German chocolate cake mix
- 3 eggs (as specified on cake mix box)
- ½ cup (120 milliliters) vegetable oil
- Water (as specified on cake mix box)
Moisture and Flavor Enhancers:
- 1 box (3.4 ounces / 96 grams) chocolate fudge instant pudding mix
- 1 cup (240 milliliters) plain yogurt
- ½ cup (120 milliliters) whole milk
- 1 teaspoon vanilla extract
- 1 can (14 ounces / 397 grams) sweetened condensed milk
- ½ cup (120 milliliters) caramel sauce
Topping and Garnish:
- 1 container (8 ounces / 227 grams) whipped topping, thawed
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- Extra caramel sauce for drizzling
Instructions
- Prepare the cake foundation by preheating the oven to 350F (175C) and coating a 9×13-inch baking pan with non-stick spray.
- In a spacious mixing bowl, thoroughly combine the German chocolate cake mix, pudding mix, yogurt, milk, oil, and vanilla extract until the batter achieves a smooth, uniform consistency.
- Transfer the batter into the prepared pan, ensuring even distribution, and bake for approximately 30-35 minutes until a inserted toothpick emerges clean.
- After removing from the oven, allow the cake to rest for 5 minutes, then create a network of holes across the surface using a wooden spoon handle, spacing them roughly 1 inch apart.
- Whisk together sweetened condensed milk and caramel sauce in a separate container, then carefully pour the mixture over the cake, enabling it to seep into the prepared holes.
- Let the cake cool completely at room temperature, then generously spread whipped topping across the entire surface.
- Combine shredded coconut and chopped pecans, and sprinkle this textural mixture evenly over the whipped topping layer.
- Enhance the cake’s visual appeal and flavor profile by drizzling additional caramel sauce across the top.
- Refrigerate the cake for a minimum of 2 hours, allowing the flavors to meld and intensify.
- Slice into individual servings and enjoy chilled for optimal taste and texture.
Notes
- Ensure cake mix is fresh and not expired for optimal texture and rise.
- Use room temperature ingredients to help them blend smoothly and create a more uniform batter.
- Avoid overmixing the cake batter to prevent a tough, dense cake texture.
- For a gluten-free version, swap the regular cake mix with a gluten-free German chocolate mix and verify all other ingredients are gluten-free.
- Create deeper flavor by toasting coconut and pecans before sprinkling on top for a richer, nuttier taste.
- Cool cake completely before adding toppings to prevent whipped cream from melting and losing its structure.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness and prevent soggy texture.
- Consider using low-fat dairy options or sugar-free pudding mix to reduce overall calorie content without compromising taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 410
- Sugar: 32 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg