German Chocolate Cake

Today is LeDonna and my little sis's birthday (sis lives out of state tho so she doesn't get cake!) - last year I made L. German Chocolate Cupcakes (click here for that post) and when looking back at that post I don't think I explained it very well so decided to try to fix that today. I usually make her this 9" layer cake and all the ingredients are the same as for the cupcakes, but it's so much more impressive in layer cake form! I've made this many many times and like to think I've perfected it - Dave can't sample it because of the nuts so I can't get his vote, but everyone seems to love it. Warning - it's very very rich, serve in small slices!

for the cake:

• 1 german chocolate cake mix
• 1 package vanilla instant pudding mix
• 1 cup sour cream
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup miniature chocolate chips

*mix all together and bake according the mix instructions. Let cool completely then either split the 2 layers in half to make 4 layers or leave as 2 layers.

for the filling:

• 1 can (12 oz) evaporated milk
• 1 1/2 cups granulated sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 4 large egg yolks, slightly beaten
• 1 1/2 teaspoons vanilla extract
• 1 package (7 oz.) sweetened flaked coconut
• 1 1/2 cups chopped pecans

*place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 10 to 12 minutes. Remove from the heat. Stir in the coconut and pecans. Cool the frosting to room temperature (about 20 minutes) before spreading between the layers. Note I do not put the filling on the top of the cake, just between the layers.

ganache for the top of the cake:

• 3/4 cup heavy whipping cream
• 8 oz. (1 1/3 cups) semisweet chocolate chips

*bring the cream to a boil in a saucepan. Meanwhile place the chocolate in a large mixing bowl, then pour the hot cream over the chocolate, stir until the chocolate has melted. Let it rest on the counter for about an hour uncovered and it will thicken up a bit. Then you have options - you can serve warm as a glaze or ice cream topping; chill it in the fridge for a filling or scoop out with a melon baller into truffles and roll them in unsweetened cocoa powder;  or whip on high speed with an electric mixer for a whipped ganache frosting. This is SO GOOD - any way you use it!

After it has cooled on the counter and thickened a bit I pour it over the top of the cake letting it drip down the sides. Put the cake in the fridge and let the glaze set up. Then whip the rest of the ganache until it is the consistency of frosting and spread that on top of the glaze, garnish or decorate with whole pecans. Seriously - this is so impressive and beautiful, rich and moist, and really good. Wicked good. I dare you to not eat whipped ganache with a spoon ;)

picture from 9/21/15 post - same cake made up into cupcakes,
put 2 T. batter in the cake liners and add some filling, then
top with more batter - so the filling bakes into the
middle of the cupcake. then top with glaze and nuts.