Chocolate Cake:
1 box Devil’s Food Cake Mix (I used German Chocolate)
3 eggs
½ cup oil
1 teaspoon vanilla extract
¾ cup buttermilk
1 cup sour cream
German Chocolate Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolk, lightly beaten
1/2 cup butter
1 ½ teaspoon vanilla extract
1 ½ cup chopped pecans
1 ½ cup flaked coconut
Directions:
1. Preheat oven to 350 degrees. Grease two 9" Round pans. (I line the bottom of each pan with wax paper and spray it with Pam to make it easier to extract the cooked cake)
2. In a large bowl, gently combine oil, eggs and vanilla extract.
3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.
4. Add Buttermilk and stir until combined.
5. Add another third of the cake mix (again, sifting for easy stirring).
6. Add sour cream, then final third of cake mix.
7. Bake for 25-30 minutes or until an inserted knife comes out clean.
German Chocolate Frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool.
I sliced each cake in half (for 4 total layers) and divided the frosting between the layers because that's the best part!!
*I got this recipe from Your Cup Of Cake, she makes cupcakes and they are so yummy looking.
