“This is much easier than your old-fashioned scratch recipes and it tastes just as good.” - by Diane Pace
Ingredients
Adjust Servings
Original recipe yields 1 8-inch 3-layer cake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
- Combine the cake mix, instant vanilla pudding, cocoa, buttermilk, vegetable oil and the 3 whole eggs. Mix until blended and pour the batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until the cakes test done. Set cakes aside to cool.
- In a medium sized sauce pan mix the evaporated milk, white sugar, 3 egg yolks and the butter. Cook over medium heat until the mixture is thick. Remove from heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked coconut and the chopped pecans. Use to fill and frost cake.
Nutrition
Amount Per Serving (10 total)
- Calories
- 676 cal
- 34%
- Fat
- 36.4 g
- 56%
- Carbs
- 82.9 g
- 27%
Based on a 2,000 calorie diet
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Reviews (88)
Rate This Recipe
"My version of this recipe was a hit! I used butter instead of oil in the cake and brown sugar instead of white sugar in the frosting. It definitely tasted homemade and everyone marveled at all the wor..." See morek I did to make it! ;)"
Stephanie
"My husband requested a German Chocolate Cake for his birthday. I found this recipe and it was a hit! The frosting takes quite a while to thicken so be prepared to stand by the stove and stir for at ..." See moreleast 25 minutes."
SAVAGEFREEDOM
"Our family being used to homemade cakes, were a bit disappointed. It is a boxed cake after all :-( Not very moist, not much taste. Quick'N'Easy if you are in a rush, but if you have the time stick wit..." See moreh the original recipe. Minus the box, overall not bad, but not for a food snob"
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