Extra Easy German Sweet Chocolate Cake

Ingredients

Cake

• 1 package (2-layer size) yellow cake mix
• 1 package (4-serving size) Jell-O Vanilla Flavor Instant Pudding and Pie Filling
• 1 package (4 oz.) Baker’s German’s Sweet Chocolate, melted
• 4 eggs
• 1 1/4 cups milk
• 1/4 cup oil

Easy Coconut-Pecan Filling

• 3/4 cup light corn syrup
• 1 package (6-serving size) Jell-O Butter Pecan (or Vanilla) Flavor Instant Pudding and Pie Filling
• 1 cup evaporated milk
• 1 1/3 cups Baker’s Angel Flake Coconut
• 1/3 cup chopped pecans

Steps

1. Blend all cake ingredients in a large mixer bowl. Beat 4 minutes at medium speed of electric mixer.
2. Pour into 3 greased and floured 9-inch layer pans.
3. Bake at 350° for 30 minutes or until cakes spring back when lightly pressed and pull away from sides of pans. Do not underbake.
4. Cool in pans 15 minutes; remove and cool on racks.
5. For the filling: blend the corn syrup with the pudding mix. Gradually stir in the evaporated milk. Add the coconut and chopped pecans. Chill 10 minutes.
6. Fill the cake layers with the Easy Coconut-Pecan Filling.

Notes

Cake mix and a no-cook filling make this classic cake extra easy. Pudding helps make it extra moist.

High altitude: use large eggs; add 1/3 cup all-purpose flour and reduce oil to 1 tablespoon; beat only 2 minutes; bake at 375° for 30 minutes.

From a printed recipe (General Foods (Jell-O / Baker’s ad)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: The bottom of the clipping runs off the scan bed on all three scans (31, 32, 33): the line “and 1/3 cup chopped pecans. Chill 10 minutes.” is only half visible, and any text below it is missing.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.