German Chocolate Layer Cake

Name: German Chocolate Layer Cake
Ingredients: 1 (18.25 oz) box Devil's food cake mix; 2 None large eggs, plus 2 yolks; 1 (14 oz) can sweetened condensed milk; 1/2 cup salted butter; 1 1/2 cups toasted chopped pecans; 1 1/2 cups shredded sweetened coconut; 1 1/2 tsp vanilla extract; 1 (16 oz) tub chocolate frosting; 1 (8 oz) tub Cool Whip; 1 cup fresh raspberries

10 ingredients

4 steps

Ingredients

1 (18.25 oz) box Devil's food cake mix
2 None large eggs, plus 2 yolks
1 (14 oz) can sweetened condensed milk
1/2 cup salted butter
1 1/2 cups toasted chopped pecans
1 1/2 cups shredded sweetened coconut
1 1/2 tsp vanilla extract
1 (16 oz) tub chocolate frosting
1 (8 oz) tub Cool Whip
1 cup fresh raspberries

Directions

1

Preheat oven to 350°F. Grease 3 - 9 inch cake pans.
2

Prepare cake mix according to package directions. Distribute batter between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then remove from pans and let cool completely.
3

Meanwhile, in a saucepan, whisk together eggs, egg yolks and condensed milk. Cook over medium-low heat, stirring constantly, for about 15 mins, or until mixture thickens. Remove from heat and stir in butter, pecans, coconut and vanilla. Let cool to room temperature.
4

Place 1 cake layer on a serving platter. Spread with 1/2 of the coconut filling. Repeat layering. Top with remaining cake layer then frost entire cake with chocolate frosting. Garnish with whipped cream and raspberries.