Prep time: 1 hr 20 mins | Cook time: 55 mins | Serves: 10-12

My kid is counting the days until her birthday. She’s excited, and so I am! I am going to surprise her with this decadent German Chocolate Cake. She’s been requesting for me to make her a cake and I am pretty sure she’ll love this!



1 box German chocolate cake mix

1 pkg Germans sweet chocolate (4 ounces)

4 tablespoons chocolate instant pudding mix

3/4 cup hot water

1/2 cup sour cream

1/4 cup vegetable oil

4 large eggs, separated


1 can(s) evaporated milk (12 ounces)

1 1/2 cups sugar

1 1/2 stick real butter (not margarine)

4 large egg yolks, lightly beaten

1 1/2 teaspoons vanilla extract

2 cups toasted sweetened flaked coconut

1 1/2 cups toasted chopped pecans (save a few 1/2 pieces for garnish)


16 ounces semi-sweet chocolate, chopped

1 1/2 cups heavy whipping cream

2 teaspoons vanilla extract

How to make Birthday Cake – German Chocolate Cake

Step 1: Prepare the oven. Preheat it to 325 degrees. Using a cooking spray, grease three 8-inches round cake pans or two 9-inch round pans. Then, dust with cocoa, shaking the excess off.

Step 2: Into inch pieces, chop the German chocolate and place them in a microwave-safe bowl. For about 1 to 1 1/2 minutes cook the chocolates on high, stopping and stirring every 30 seconds until the chocolates have melted.

Step 3: In a mixing bowl, beat the egg whites until stiff peaks form. Keep it aside.

Step 4: In a large mixing bowl, mix the sour cream and oil until combined. Add the pudding mix followed by the melted chocolate. Stir well until all comes together. Add the cake mix and hot water, then mix to incorporate. Add the egg yolks, a piece at a time, beating for about 30 seconds on low until mixed. Now, scrape down the sides of the bowl, increasing the mixer speed to medium and beating for another 1.5 minutes more until the batter is smooth and thick. Then, fold in the whipped egg whites.

Step 5: Between each pan, divide the batter, smoothing the tops. On the middle rack in the oven, place each pan side by side and bake for about 29 to 33 minutes until done. Then, remove the cakes from the oven and into a wire rack. Allow the cakes to cool in the pan for at least 5 minutes before inverting right-side-up on the rack to cool completely.

Step 6: To make the filling, begin by spreading the coconut on a sheet pan and the chopped pecans on another. Place in a 350 degrees oven to toast for about 4 to 5 minutes until light brown. After about 2 to 2 1/2 minutes, stir the coconut and pecans. Meanwhile, in a large saucepan, heat the evaporated milk, sugar, butter, and egg yolks over medium heat, stirring constantly using a wooden spoon for about 15 minutes until thickened and golden brown. Take off the heat, then stir in the vanilla. Allow the filling to cool for at least 5 minutes before folding in the toasted pecans and coconut. Let it sit for an additional 15 minutes to cool or until room temperature.

Step 7: For the Chocolate Ganache Frosting: In a large mixing bowl, add the chopped semi-sweet chocolate. And into a small heavy saucepan, pour the cream and bring to a boil over medium-high heat, stirring constantly. Take off the heat and pour this over the pieces of chocolate. Using a wooden spoon, stir until the chocolates have melted. Lastly, stir in the vanilla until incorporated. Allow the frosting to cool for about 45 minutes to an hour at room temperature. Whip the frosting using a mixer once cooled for about a minute or two.

Step 8: Time to assemble the cake! Into half, slice the 9-inch layers to make 4. If you made three 8-inch layers of cake, leave them be. There is no need to slice. On a cake plate, place the bottom layer cut-side up. On top and to the edges of the cake, spread a cup of the filling. Place the next layer cut-side down and spread another cup of the filling. Do the same with the last 2 layers. If making 8 or 9-inch cakes, use the remaining filling on the final layer to spread on top and to the edges of the cake.

Step 9: In a piping bag with a large star tip, place the ganache and pipe the border and bottom of the cake. Around the top of the cake and one in the middle, pipe the rosettes. Over the rosettes, place the reserved pecan halves.


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