German Chocolate Cake

easy to make chocolate cake

“I prefer to use butter in the boxed cake mix rather than oil, and butter the cake pans and dust with cocoa rather than oil and dust with flour. The homemade coconut pecan icing really makes the cake, and the pudding in the cake mix keeps it super moist and decadent. If you have the time to make the cake from scratch, my favorite chocolate cake recipe at the moment is a riff on this one of Ina Garten’s. I make a few small changes: I use melted butter in place of oil, I raise the cocoa content to 1 cup, and I add the pudding mix and an extra textra 1/2 cup buttermilk and 1/2 cup water to help incorporate the pudding mix. Pudding gets added with the dry ingredients, and the extra cup of liquid gets added with the rest of the wet ingredients. Another little trick is to butter the cake pans and dust with cocoa powder rather than flour.” – Daphne Oz

Cake Ingredients

1 box Duncan Hines Moist Deluxe Devil’s Food cake mix

1 box instant chocolate pudding

1 (extra) cup water

Coconut Pecan Icing Ingredients

2 sticks (1 cup) unsalted butter

2 (14-oz) cans condensed milk

2 tsp vanilla extract

1/2 tsp iodized salt

6 egg yolks

14 oz sweetened shredded coconut

8 oz pecans, chopped


For the cake: Whisk both mixes and combine with eggs, oil/butter and water as directed on cake packaging, plus 1 extra cup of water. Beat with hand mixer until smooth, 2 to 3 minutes.

Pour into 2 oiled cake pans and bake as directed. These cakes will always be extra moist because of the pudding addition and will keep cooking in the hot pan after removed from the oven, so remove from the oven when a toothpick at the center comes out only slightly moist and with little bits of chocolate cake stuck to it. Allow to cool in pan before removing to cooling rack or plate.

For the icing: Combine all ingredients except coconut and pecans over a double boiler, whisking constantly to keep eggs from cooking. Cook until thickened, 15 to 20 minutes.

Stir in coconut and pecans. Allow to cool and set 20 minutes, stirring occasionally. Spread on cooled cakes while icing is still slightly warm to allow it to melt onto cake and drip down the sides. Leave it in the fridge to set until ready to serve … or devour immediately.

*For Daphne’s full story, Click Here