Recipe by Diane Pace
"This is much easier than your old-fashioned scratch recipes and it tastes just as good."
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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 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 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 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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