Diane's German Chocolate Cake Recipe - Allrecipes.com
Diane's German Chocolate Cake Recipe
  • READY IN 50 mins

Diane's German Chocolate Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 8-inch 3-layer cake Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  2. 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.
  3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until the cakes test done. Set cakes aside to cool.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2003

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! ;)

Most Helpful Critical Review
Aug 13, 2003

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


110 Ratings

Aug 13, 2003

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.

Dec 13, 2010

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!

Mar 01, 2012

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.

Jun 05, 2003

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.

Feb 04, 2006

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.

Oct 03, 2003

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!!


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  • Calories
  • 676 kcal
  • 34%
  • Carbohydrates
  • 82.9 g
  • 27%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 36.4 g
  • 56%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 638 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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