There’s a certain magic in the air when a Southern dad decides to share his baking secrets.
Bring to mind a kitchen filled with the rich aroma of German chocolate cake, but with a twist.
Instead of following the traditional boxed recipe, our Southern dad has decided to sprinkle in a bit of his own culinary wisdom.
He turns cake-mix into a dessert that tastes like it’s been passed down through generations.
Cake Ingredients:
- 2 BOXES GERMAN CHOCOLATE MIX
- 1 CUP WATER
- 1 CUP COFFEE
- 1 CUP OIL
- 6 EGGS
- 2 TSP COCO POWDER
- 1 BOX OF CHOCOLATE PUDDING MIX
The journey begins with two boxes of German chocolate cake mix.
But here’s the catch: the cake mix is the only ingredient from the boxed recipe he’s using.
Into the mixer go the two boxes and, with a swift motion, he attaches the mixing blade, ready to introduce his special ingredients.
A cup of oil, a cup of plain water, and a surprising cup of coffee join the mix.
Coffee, as he mentions, is not just for sipping in the morning; it enhances the rich flavor of the chocolate.
To further elevate the taste, two teaspoons of cocoa and a box of chocolate pudding are added.
And for a touch of richness? Six eggs, added in two batches to ensure even blending.
As the mixer whirls the ingredients into a smooth batter, our chef prepares his cake pans.
Emphasizing the importance of non-stick pans, he lines them with parchment paper and generously sprays them with cooking spray.
This, he assures, guarantees a cake that slides out effortlessly once baked.
Pouring the batter evenly between the two pans, he shares a nifty trick: tapping the pans on the counter to release any trapped air bubbles.
Into the oven they go, baking to perfection at 350℉ for 35 – 40 minutes.
Once out, the cakes are left to cool, setting the stage for the pièce de résistance: the icing.
For the icing:
- DOUBLE BOILER
- 2 STICKS OF BUTTER
- 2 CAN SWEETENED CONDENSED MILK
- 1 TSP SALT
- 2 TSP VANILLA
- 6 EGG YOLKS
- 2 CUPS CHOPPED PECANS
- 1 BAG SHREDDED COCONUT
The icing preparation is a masterclass in patience and precision.
In a makeshift double boiler (one pot nestled inside another pot holding a small amount of water), gently melt two sticks of butter.
To this, two cans of sweetened condensed milk are added, followed by vanilla, a touch of salt, and six egg yolks.
The mixture is stirred continuously, transforming into a thick, custard-like consistency.
The true essence of a German chocolate cake lies in its topping.
The chef adds two cups of chopped pecans and a generous bag of flaked coconut to the custard, mixing until the ingredients are well incorporated.
The result? A decadent, rich topping that promises to elevate the cake to new heights.
With the cakes cooled and the topping ready, it’s assembly time.
A generous layer of the coconut-pecan mixture is spread between the two cakes and on top, ensuring every bite is packed with flavor.
To finish, he artisanally places whole pecans on top, adding a touch of elegance to this homemade masterpiece.
And there you have it, a German chocolate cake that not only looks divine but promises a taste that transports you straight to a Southern kitchen.
It’s delectable proof that sometimes, a little creativity and a touch of love can transform the ordinary into the extraordinary.
See how a few Southern tricks can turn a boxed cake into a homemade masterpiece below!
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