GERMAN CHOCOLATE CAKE RECIPE USING CAKE MIX RECIPES

Steps:

• Preheat oven to 350°. Line three 9” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder. 
• In another large bowl, whisk together vegetable oil, sugars, and eggs and whisk until incorporated, then add melted chocolate and vanilla and whisk until incorporated. Add chocolate mixture, buttermilk, and coffee to dry ingredients and mix just until combined.
• Divide batter evenly between prepared cake pans and bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cakes cool 10 minutes, then invert onto a wire baking rack and cool completely. 
• Meanwhile, make filling: Spread coconut and pecans onto 2 separate baking sheets. Toast in a 350° oven until coconut is golden and pecans are darkened and smell nutty, stirring halfway through. Coconut will take 10 to 12 minutes and pecans will need 15 to 18 minutes. Combine into a large bowl. 
• In a medium saucepan over medium heat, combine evaporated milk, egg yolks, sugar, and salt. Whisk until thickened, 8 to 10 minutes. Sauce should be able to coat the back of a wooden spoon and not run when a finger is swiped through it. Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Let cool completely. Sauce will continue to thicken as it cools. 
• Make ganache: Place chocolate chips into a heat safe bowl. In a small saucepan over medium heat, warm heavy cream until bubbles form around the edges. Pour heavy cream over chocolate chips and let sit 1 minute, then whisk until smooth. Let cool until ganache is thick enough to spread, at least 30 minutes. 
• Assemble cake: Place one layer of cake onto a cake stand or serving platter. Spread ⅓ of ganache on top and then spread ⅓ of coconut filling on top. Top with a second layer of cake and repeat with remaining ganache, coconut filling, and cake.

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
• In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
• Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
• With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
• In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.