German Chocolate Cake with Coconut-Pecan Frosting

German Chocolate Cake with Coconut-Pecan Frosting

German Chocolate Cake
with Coconut-Pecan Frosting


16 servings

German Chocolate Cake
1 package Duncan Hines German   
Chocolate Cake Mix               
1 1/3 cups water
1/3 cup vegetable oil
3 eggs


Spray a 3-qt. Calphalon 11" straight sided skillet with cooking spray. Prepare the cake mix according to package directions. Pour batter into pan and cover with lid. Place on Thermador Professional Cooktop Extra Low star burner. Heat on SIM for 7 minutes.

Reduce heat to XLO 3-4 for 50-55 minutes, occasionally removing the lid and wiping the moisture from the underside. When a toothpick inserted into the center of the cake comes out clean the cake is done. Remove from burner, remove lid, wipe away the moisture and replace the lid for 10 minutes. Remove the lid, carefully loosen the cake from sides of pan, and invert cake onto a cooling rack. Cool cake completely before frosting.

Coconut Pecan Frosting
1 cup sugar               
½ cup butter               
1 cup evaporated milk                        
1 cup chopped pecans
1 tsp. vanilla
1 1/3 cups flaked, sweetened coconut
3 egg yolks

Mix the sugar, butter, milk and egg yolks in a 2-qt. saucepan. Cook over medium heat, stirring occasionally until thick, about 12 minutes. Stir in the vanilla, coconut and pecans. Beat well.

Cut the cake in half horizontally with a long bladed serrated knife. Remove the top layer and place on a piece of waxed paper. Place bottom layer on serving plate and spread half of the frosting over the surface. Replace the top layer and spread remaining frosting on top of that. Do not frost sides.

*For a 3-layer cake, prepare 2 cakes, reserving the extra layer for another use. The frosting will be sufficient for 3 layers.