Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.
INGREDIENTS (for 1 servings):
- 1 (18.25 ounce) package chocolate cake mix
- 1 cup water
- 3 eggs
- 1 egg yolk
- 1/2 cup vegetable oil
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk), divided
- 3 tablespoons butter or margarine
- 1/3 cup chopped pecans
- 1/3 cup flaked coconut
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. In large mixing bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup EAGLE BRAND®. Beat on low speed until moistened, then beat on high speed 2 minutes.
Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
In small saucepan, combine remaining EAGLE BRAND®, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.