Oma's Easy German Chocolate Cake with Coconut Pecan Filling

Start the Chocolate Cream at least 6 hours before needed or the day before you want to make your cake. Mix together the heavy cream and chocolate in a pot, over low heat, until chocolate is melted, stirring constantly. Bring to boiling point. Cool, cover, and place in fridge for at least 6 hours or overnight.

Preheat oven to 350°F or as indicated on cake mix package. Grease two round 9-inch cake pans. Line bottoms with parchment paper.

Prepare cake mix as directed on package, adding melted chocolate before beating.

Pour cake batter into prepared pans and bake 35 minutes or as indicated on cake mix package.

Cool 15 minutes in pans on a wire rack. Remove from pans and let cool completely on a wire rack before filling and frosting.

Combine evaporated milk, sugar, egg yolks, and butter in medium saucepan. Cook over medium heat until it comes to a low boil, stirring constantly. Continue cooking for several minutes until mixture thickens. Remove from heat and let cool slightly. Stir in vanilla, coconut, and pecans. Let cool to room temperature before filling cake. It will thicken more as it cools.

Whip with a mixer until stiff just before you need it to frost the cake.

Place a cake layer on a serving plate. Spread half of the filling mixture over the cake.

Place the other cake layer over top and spread remaining mixture over the top of the cake, leaving enough room around the edge of the cake for decorative piping with the chocolate cream.

Spread about half the chocolate evenly over the sides of the cake.

Use remaining chocolate cream to pipe around the edge of the top of the cake.