Over The Top With Decadence Cake
From chefmeow 16 years ago
- 55 minutes to make
- Serves 8
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 shopping list
- 1 box yellow cake without pudding shopping list
- 1 box instant vanilla pudding shopping list
- 8 ounces sour cream shopping list
- 1/2 cup oil shopping list
- 1/2 cup water shopping list
- 4 ounces German sweet chocolate shopping list
- 6 ounces chocolate chips shopping list
- Icing: shopping list
- 3/4 cup evaporated milk shopping list
- 1 cup granulated sugar shopping list
- 3 egg yolks shopping list
- 1/2 cup butter shopping list
- 1 tsp vanilla shopping list
- 1-1/3 cups coconut shopping list
- 1 cup chopped pecans shopping list
How to make it
- Preheat oven to 300.
- Beat eggs well.
- Melt German Chocolate and chocolate chips together.
- Fold all ingredients together then bake in greased and floured tube pan for 55 minutes.
- Allow cake to cool completely.
- Cook all icing ingredients except coconut and pecans over medium heat stirring constantly.
- When thick remove from heat and add coconut and pecans then beat until cool with spoon.
- Spread over cooled cake and allow to rest 30 minutes before serving.
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