Detailed Directions and Instructions
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking.
Mix the Cake Batter
In a large bowl, combine the box of German chocolate cake mix, 1 1/3 cups water, 1/2 cup vegetable oil, and 3 large eggs. Beat the mixture on medium speed for about 2 minutes until well blended.
Bake the Cake
Pour the prepared batter into the greased baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, allow the cake to cool in the pan for 10 minutes.
Poke the Cake
Using the handle of a wooden spoon, poke holes all over the surface of the cake. This step will allow the filling to seep in.
Make the Filling
In a medium bowl, combine 1 can (14 ounces) of sweetened condensed milk and 1 jar (12 ounces) of caramel topping. Stir until well mixed.
Apply the Filling
Pour the sweetened condensed milk and caramel mixture evenly over the top of the cake, ensuring it fills the holes you made earlier.
Prepare the Topping
In a medium saucepan over medium heat, combine 1 can (12 ounces) of evaporated milk, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup unsalted butter, and 3 lightly beaten egg yolks. Cook while stirring constantly until the mixture thickens and turns golden brown, approximately 10-12 minutes.
Add Flavor and Texture
Once the mixture has thickened, remove it from heat. Stir in 1 teaspoon of vanilla extract, 1 cup chopped pecans, and 1 cup sweetened shredded coconut.
Spread the Topping
Evenly spread the topping mixture over the cake, covering it completely.
Add the Chocolate Chips
Sprinkle 1 1/2 cups of semi-sweet chocolate chips evenly over the top of the cake while it is still warm. Allow the chocolate to melt slightly, then spread it out evenly across the cake.
Cool the Cake Completely
Let the cake cool completely before serving, allowing all flavors to meld together.
Notes
Serving Size
This recipe serves approximately 12 people.
Nutritional Information
Each serving is about 480 calories.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
Feel free to substitute the pecans with walnuts or omit the nuts entirely for a nut-free version.
