Saturday, November 20, 2010

Carmel Pecan Chocolate Cake

Hey everyone,

We had Thanksgiving at Church on Wednesday! This was what I contributed and it was darn good lol! Enjoy!

Carmel Pecan Chocolate Cake

Too Much Chocolate Cake


1 Box Devils Food Cake Mix
1 5.9oz Box Instant Chocolate Pudding
4 eggs
1 Cup Oil
1 Cup Sour Cream
½ Cup Water
1 Bag Chocolate Chips (Optional)


1. Blend together Cake mix & Instant pudding mix.

2. Mix in eggs, oil, sour cream and water.

3. Fold in Chocolate Chips
4. Bake in a buttered & lightly floured bunt pan for 50-55mins.

*Note* If you bake this as cup cakes or regular layer cake it takes about 25-30 mins! I would start checking after 15 mins and if not done let it go for 25 it too mine 25 mins and I baked it in a 9 inch cake pan!
*Note 2* I did not add chocolate chips this go around but I have in the past and it so good! But I feel when you add the chocolate chips you do not need icing just a little powdered sugar MMMMM!

German Chocolate Cake Frosting


1 cup evaporated milk
1 cup brown sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 1/3 cups flaked coconut


In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over meduim heat, stirring constantly, until thick.*NOTE* It took me almost 30 mins so it is a Process but SOOO worth it when it is done* Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

*For this cake I omitted the coconut and just used 1 1/2 cups pecans. But feel feel to use the coconut it would taste awesome my mom does not like coconut.* Also I found out that this Icing recipe is HUGE! I could have probably halved it and had enough icing so if you dont want left over icing I would half the recipe or cook more cake LOL!