Over The Top With Decadence Cake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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OVER THE TOP WITH DECADENCE CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Watson Estate in McKinney, Texas in 1991. Ingredients:
4 eggs beaten |
1 box yellow cake without pudding |
1 box instant vanilla pudding |
8 ounces sour cream |
1/2 cup oil |
1/2 cup water |
4 ounces german sweet chocolate |
6 ounces chocolate chips |
icing |
3/4 cup evaporated milk |
1 cup granulated sugar |
3 egg yolks |
1/2 cup butter |
1 tsp vanilla |
1-1/3 cups coconut |
1 cup chopped pecans |
Directions:
1. Preheat oven to 300.
2. Beat eggs well.
3. Melt German Chocolate and chocolate chips together.
4. Fold all ingredients together then bake in greased and floured tube pan for 55 minutes.
5. Allow cake to cool completely.
6. Cook all icing ingredients except coconut and pecans over medium heat stirring constantly.
7. When thick remove from heat and add coconut and pecans then beat until cool with spoon.
8. Spread over cooled cake and allow to rest 30 minutes before serving.
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