German Chocolate Cake

• For the cake:

• 1 chocolate cake mix
• 4 eggs
• 1 1/4 C milk
• 1/2 c oil
• 1/2 c butter, softened

• For the Coconut Frosting:

  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 3 large egg yolks
  • 3/4 cup evaporated milk
  • 1 Tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut

  For the Chocolate Frosting:

  • 1 cup butter
  • 1 1/3 cup unsweetened cocoa powder
  • 6 cups powdered sugar
  • 2/3 cup evaporated milk
  • 2 teaspoon vanilla extract

  Instructions

  • Heat oven to 350°F. Grease three 9-inch round baking pans. Place parchment paper on the bottom of the pans.

  For the Cake:

  • Stir together cake mix, milk, eggs, butter & oil and mix well. 
  • Bake for 10-12 minutes or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
• In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. 
• Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the Chocolate Frosting:

• Soften butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed to thin the frosting, or a little extra powdered sugar, until you reach your desired consistency. Stir in vanilla
• Cake Assembly:
• 
  
• Place one of the cake rounds on your serving stand or plate. 
• • Smooth a thick layer of chocolate frosting over the cake layer. Leave about 1/2 inch between the filling and edge of cake. 
  • Repeat another layer. Top without cake round. Smooth chocolate frosting over the sides of the entire cake.
  • Spoon cooled coconut frosting on top of the cake. Decorate edges with chocolate frosting.