German Chocolate Cake
Store eggs in their original carton in the coldest part of the refrigerator not in an egg keeper in the refrigerator door. Uncovered eggs absorb air and moisture and will deteriorate quickly.
1 (2layer package) of chocolate or devil's food cake mix
3 oz chocolate instant pudding mix
1/2 cup vegetable oil
1/2 cup water
1 cup sour cream
1/2 cup butter
1 lb confectioners sugar
3 Tbsp milk
1 tsp vanilla extract
1 cup coconut, toasted
1 cup chopped pecans, toasted
Preheat oven to 350°F. Grease and flour two 9-inch cake pans. Combine cake mix, pudding mix, oil, water, eggs and sour cream in a large bowl. Beat with an electric mixer at low speed until just moistened.
Beat batter at high speed until smooth, about 2 minutes; pour into prepared pans. Bake for 30 minutes or until toothpick inserted in center comes out clean; cool. Remove from pans; cool completely.
Meanwhile, brown butter in a skillet over medium heat. Blend in confectioners sugar. Add milk and vanilla; remove from heat. Mix until creamy. Stir in coconut and pecans.
Spread frosting between cake layers and over top of cake. Refrigerate until ready to serve.
Make quick and easy cupcakes. Prepare as recipe directs through step 2 but pour batter into a 12-cup muffin pan. Bake cupcakes for 15 to 20 minutes at 350F. Cool completely. Prepare frosting as recipe directs. Spread over cooled cupcakes.