This decadent German Chocolate “Pig Out” is a towering treat that celebrates the classic flavors of coconut and pecans in a rich, fudgy cake. The recipe uses a box mix for convenience but elevates it with a generous homemade caramel frosting. The combination of buttery caramel, crunchy chopped pecans, and melted chocolate chips creates a luxurious texture and deep, sweet flavor profile. It is the perfect centerpiece for birthdays, potlucks, or any occasion where you want to impress guests with a show-stopping dessert. The layers of moist cake and thick frosting make every bite indulgent and satisfying.
German Chocolate “Pig Out”
Description
This decadent German Chocolate "Pig Out" is a towering treat that celebrates the classic flavors of coconut and pecans in a rich, fudgy cake. The recipe uses a box mix for convenience but elevates it with a generous homemade caramel frosting. The combination of buttery caramel, crunchy chopped pecans, and melted chocolate chips creates a luxurious texture and deep, sweet flavor profile. It is the perfect centerpiece for birthdays, potlucks, or any occasion where you want to impress guests with a show-stopping dessert. The layers of moist cake and thick frosting make every bite indulgent and satisfying.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Grease and flour two 9-inch round cake pans.
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In a large bowl, combine the German chocolate cake mix, 1/3 cup of the evaporated milk, and the melted margarine. Mix until smooth and well combined.
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Divide the batter evenly between the prepared pans. Smooth the tops.
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Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Remove cakes from oven and let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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While cakes cool, prepare the frosting. In a heavy saucepan, combine the remaining 1/3 cup evaporated milk, the bag of caramels, and the chopped pecans.
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Cook over medium heat, stirring constantly, until the caramels are melted and the mixture is smooth and creamy.
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Remove from heat and stir in the chocolate chips until melted and fully incorporated. Let the frosting cool slightly until it thickens enough to spread.
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Place one cake layer on a serving plate. Spread half of the caramel-pecan frosting over the top.
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Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
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Garnish with additional chopped pecans if desired. Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 3235.7kcal
- % Daily Value *
- Total Fat 142.8g220%
- Saturated Fat 54.5g273%
- Cholesterol 52.0mg18%
- Sodium 1110.8mg47%
- Total Carbohydrate 469.7g157%
- Dietary Fiber 18.1g73%
- Sugars 424.6g
- Protein 29.8g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer frosting, substitute butter for the margarine in the cake batter.
If you prefer a coconut flavor typical of traditional German chocolate cake, add 1 cup of sweetened shredded coconut to the caramel frosting mixture.
Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
The frosting will harden as it cools. If it becomes too thick to spread, microwave it for 10-15 seconds and stir gently to loosen.
