German Chocolate Cake Recipe

Preheat the oven to 350ºF.

Grease two 9" cake pans with butter. Set aside.

In a stand mixer fitted with the paddle attachment, combine the cake mix, instant pudding mix, eggs, sour cream, water, vegetable oil and espresso powder mixed with water. Beat on low speed, scraping down the sides, until the ingredients are throughly combined.

Stir in the chocolate chips then divide the batter evenly between the two prepared pans.

Bake the cakes on the center rack for 20-25 minutes, or until a toothpick inserted comes out clean.

Allow the cakes to cool in the pans for 20 minutes, then invert them onto a cooling rack and allow them to continue to cool while you make the frosting.

Combine the egg yolks, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat until combined.

Beat in butter, then gradually beat in heavy cream and vanilla, scraping down sides as necessary.

Pour the mixture into a medium non-stick saucepan. Cook it over low heat, stirring constantly, for 15-20 minutes or just until the mixture thickens and begins to fluff.

Pour the mixture into a medium bowl and let cool until it is room temperature.

Stir in the chopped toasted pecans and flaked coconut.

Halve each of the cakes (using either a serrated knife or a piece of floss), to make 4 equal layers of cake.

Place the first layer on the serving plate, top it with one-fourth of the prepared frosting. Add a second layer of cake, top it with one-fourth of the frosting and repeat the layering, ending with the last one-fourth of frosting on top.