German chocolate cake with sweetened condensed milk

Ingredients

Cake
- 3 oz (85 g) semisweet chocolate, coarsely chopped
- 1 cup (250 ml) milk, hot
- 1 3/4 cups (430 ml) unbleached all-purpose flour
- 1/4 cup (60 ml) cocoa powder, sifted
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 cup (125 ml) unsalted butter, softened
- 1 1/2 cups (375 ml) brown sugar
- 1/4 cup (60 ml) canola oil
- 1 teaspoon (5 ml) vanilla extract
- 2 eggs
Topping
- 2 cups (500 ml) sweetened coconut flakes
- 1 can 300 ml sweetened condensed milk
- 3/4 cup (180 ml) 35% cream
- 1 1/2 cups (375 ml) toasted pecans, chopped

Preparation

Chocolate Cake
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
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- Place the chocolate in a bowl. Pour the hot milk over the chocolate and let stand for 1 minute. With a whisk, stir until smooth. Set aside.
- In a bowl, combine the flour, cocoa powder, baking powder, and baking soda. Set aside.
- In another bowl, cream the butter with the brown sugar, oil, and vanilla using an electric mixer. Add the eggs, one at a time, and beat until smooth.
- Add the dry ingredients alternately with the milk and chocolate mixture. Pour into the pans and bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould.
Topping
- In a saucepan, combine the coconut and condensed milk. Heat gently, stirring constantly, until the mixture turns golden brown. Add the cream and stir to combine. Remove from the heat and stir in the pecans. Let cool slightly.
Assembly
- Place a cake on a serving platter. Cover with half the topping mixture. Layer with the other cake. Top with the remaining coconut mixture. Let cool completely.

Note from Ricardo

Be careful not to confuse the Carnation-type evaporated milk with the sweetened condensed milk, often sold under the Eagle brand. It is the latter that is used in the recipe.

Personal Note

Prep 10 min
Total 3 hr 3 min
Servings 15

The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit!

Ingredients

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits

Steps

1
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2
Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3
Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

tip 1
The cake may stick to the wooden spoon handle while you’re using it to make the holes, so occasionally wipe off the handle.
tip 2
The caramel topping will be easier to drizzle if it has been kept at room temperature. If refrigerated, spoon caramel into microwavable bowl; microwave uncovered on High about 15 seconds.
tip 3
Instead of the toffee bits or chips, coarsely chop 5 bars (1.4 oz each) chocolate-covered English toffee candy, and sprinkle on top of the cake.

Nutrition

370 Calories, 19g Total Fat, 4g Protein, 47g Total Carbohydrate, 42g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories370Calories from Fat170

Total Fat19g29%

Saturated Fat8g39%Trans Fat0g

Cholesterol50mg17%Sodium180mg7%Potassium140mg4%Total Carbohydrate47g16%

Dietary Fiber0g0%Sugars42g

Protein4g

Vitamin A4%4%Vitamin C0%0%Calcium10%10%Iron0%0%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

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Can you use sweetened condensed milk in cake mix?

But there is a way to transform the taste and texture of cake mix into an impressive dessert: condensed milk. Condensed milk is evaporated milk with sugar added, so it's very sweet. The rich and creamy texture is a great way to add moisture and tenderness to boxed cake mix.

What is the frosting on German chocolate cake made of?

The creamy coconut-pecan frosting is the classic flavor used for German chocolate cake frosting. If you're short on time use a coconut pecan ready-to-spread frosting like we do on this recipe for German Chocolate Doughnuts.

What makes German chocolate cake different?

Not only is this cake traditionally made with a sweet chocolate, it also has a distinct icing. Instead of having a traditional buttercream or meringue, the icing is representative of a custard. The base is made of egg yolks & evaporated milk and should always contain pecans & coconut.

What is a Paul Newman cake?

Paul Newman cake has also been known as Better than Anything cake. It's a Poke cake, which means holes are poked into the cake after baking and then it's filled with some sort of topping. In this cake, we fill the cake with butterscotch caramel topping and sweetened condensed milk and the results are so good!