"This is much easier than your old-fashioned scratch recipes and it tastes just as good." — Diane Pace
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1 (18.25 ounce) package
butter cake mix
1 (3.5 ounce) package
instant vanilla pudding mix
unsweetened cocoa powder
1 (12 fluid ounce) can
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 work I did to make it! ;)
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 with the original recipe. Minus the box, overall not bad, but not for a food snob
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 least 25 minutes.
I thought that this cake and the frosting were excellent. Working full time, I'm not above taking an occassional shortcut, like using a jazzed up box mix. After comparing recipes for the frosting, I find that most are similar except that many only use 8 ounces of evaporated milk instead of the full can, which is 12 ounces, like this recipe calls for. I followed the recipe exactly until I got to the frosting. I then mixed only 8 ounces of evaporated milk in the pan with the other ingredients. With the rest of the evaporated milk, I added a couple of teaspoons of cornstarch and then mixed it in the bubbling frosting, insuring that it would be nice and thick. I then removed from heat, added vanilla, pecans and coconut.
This was absolutely the best German Chocolate Cake we have ever had. My husband said it was better than his grandmother's and she was from Germany. I doubled the frosting. It's worth the time it took to make.
This is a FABULOUS 'cheater' recipe! I've made several homemade versions over the years (it's hubby's yearly birthday request), and this by far has gotten the best reviews. This last time around I made just a few changes, and it was incredibly moist and got huge raves: used the larger box of pudding, almost doubled the cocoa, subbed 1 1/2 cups of sour cream for the buttermilk and subbed melted butter for the oil. It made for a really thick batter, so just makes sure to spread the batter around the pans evenly (otherwise you'll end up with lopsided cakes!). Also a big fan of making this in a bundt pan and pouring the icing over top. Thanks for sharing, it's definitely a keeper for us!
This is a good recipe however Diane you should have noted that the batter is very thick. I thought I had missed something. Fortunately another reader noted it. I did make a few changes, I used a german chocolate cake mix and I used chocolate pudding. I used another german chocolate frosting on this site and it was wonderful.
The cake part turned out fine but the frosting was a mess. I cooked it for at least 30 minutes and it would not thicken, then i tried adding corn starch which didn't work either. I ended up going to the store and buying the frosting. Definately will not make this again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Diane's German Chocolate Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 327
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