This cake is so decadent. AND THEN THERE'S THE FROSTING. My sister Christi insisted that once you make this frosting, you don't ever use a coconut tub of frosting again. SHE. WAS. RIGHT.
German Chocolate Cake
1 box chocolate fudge pudding mix
1/2 c. water
1/2 c. oil
4 eggs
1 c. sour cream
2 T. almond flavoring
1/2 pkg. mini chocolate chips
Oven 350. I start with the eggs in case there are any shells to fish out. Then mix all the ingredients in whatever order makes you happy. Bake 30 min or until the cake jiggles a little when tapped on the side, but does not slosh.
Coconut Pecan Frosting
4 egg yolks
1 can (12 oz) evaporated milk
1 ½ tsp vanilla
1 ½ cups sugar
¾ cup butter or margarine
1 pkg (7 oz) sweetened coconut (about 2 2/3 cups)
1 ½ cups chopped pecans
Secret ingredient: Large pinch sea salt
Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly.
Remove from heat. Add coconut and pecans; mix well. Cool to room temperature and to desired spreading consistency.
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