Tuesday, June 1, 2010
If you are a chocolate lover, this is one of the best desserts. My neighbor is known for her baking and she shared this recipe.
German Sweet Chocolate Pudding Cake
1 package (2 layer size) yellow cake mix –Duncan Hines
1 package (4 serving size) Jello Vanilla Instant Pudding
4 ounce Baker’s German Sweet Chocolate, melted
1 ¼ cup buttermilk
¼ cup vegetable oil
Combine all ingredients in large mixer bowl. Blend. Beat 4 minutes at medium speed. Pour into 3 greased and floured 9 inch layer pans – cut out wax paper to fit pan and grease and flour paper in pan. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed. Cool in pans 15 minutes. Remove and finish cooling on racks. Fill with coconut filling on top of each layer. Do not ice sides of cake just on top of each layer.
Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly beaten, ½ cup butter or margarine and 1 teaspoon vanilla in saucepan. Cook and stir constantly over medium heat until thickened, about 12 minutes. Remove from heat/ and add 1 1/3 cup bakers angel flake coconut and 1 cup chopped pecans. Cool, beating occasionally, until of spreading consistence. Makes 2 ½ cups.
Note: Everyone loves the coconut filling so she usually doubles the recipe for this cake to make it extra yummy.