German Choc Cake & Frosting
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 847.0
- Total Fat: 54.8 g
- Cholesterol: 136.6 mg
- Sodium: 592.7 mg
- Total Carbs: 84.7 g
- Dietary Fiber: 27.3 g
- Protein: 8.8 g
View full nutritional breakdown of German Choc Cake & Frosting calories by ingredient
Number of Servings: 8
Ingredients
-
1 (2 layer package) choc or devil's food cake mix.
1 (3oz) package of choc instant pudding mix
1/2 Cup Vegetable Oil
1/2 Cup Water
4 Large Eggs
1 Cup Sour Cream
1/2 Cup Butter
1 (1-pound bag) Powdered (Confectioners) Sugar
3 TBSPs 2% Milk
1 tsp Vanilla Extract
1 Cup Coconut (shredded)
1 Cup Chopped Pecans
Directions
Cake Directions:
1. Pre-heat oven to 350.
2. Grease & flour 2 9-in cake pans.
3. Combine cake mix, pudding mix, oil, water, eggs & sour cream in a large bowl. Beat with an electric mixer @ low speed until just moistened.
4. Beat batter @ high speed until smooth (about 2 min.) Pour batter into prepared pans.
5. Bake for 30 min. or until a toothpick inserted in center comes out clean.
6. Allow cake to cool. Remove from pans & allow to cool completely.
Frosting Instructions:
1. Toast coconut.
2. Brown butter in a skillet over med. heat.
3. Blend in confectioners sugar & add milk & vanilla. Mix until well blended.
4. Stir in coconut & pecans.
5. Spread frosting between cake layers & over top of cake. Refrigerate until ready to serve.
Serving Size: 8 equal portions
Number of Servings: 8
Recipe submitted by SparkPeople user NOMOREGODDESS.
1. Pre-heat oven to 350.
2. Grease & flour 2 9-in cake pans.
3. Combine cake mix, pudding mix, oil, water, eggs & sour cream in a large bowl. Beat with an electric mixer @ low speed until just moistened.
4. Beat batter @ high speed until smooth (about 2 min.) Pour batter into prepared pans.
5. Bake for 30 min. or until a toothpick inserted in center comes out clean.
6. Allow cake to cool. Remove from pans & allow to cool completely.
Frosting Instructions:
1. Toast coconut.
2. Brown butter in a skillet over med. heat.
3. Blend in confectioners sugar & add milk & vanilla. Mix until well blended.
4. Stir in coconut & pecans.
5. Spread frosting between cake layers & over top of cake. Refrigerate until ready to serve.
Serving Size: 8 equal portions
Number of Servings: 8
Recipe submitted by SparkPeople user NOMOREGODDESS.