Mini German Chocolate Cake (Edit recipe)

A lil' mini German chocolate cake I made myself for my birthday! I used the new LEGIT BREAD COMPANY Out-of-the-Box Chocolate Cake Mix” which is splendid! The mix makes one 8” round cake, but I used 3 smaller cake pans here. Alternately, use your favorite chocolate cake mix/recipe. The luscious frosting recipe makes approximately 3 cups, so you’ll have plenty for a standard 8” layered cake. Zero refined sugars, dairy, gluten and grain here. Your taste buds and belly will have zero idea though! So DELICIOUS!
15 minutes
15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:30 g
Carbohydrates:31 g
Protein:3 g
Cholesterol:86 g
Sodium:210 mg
Fiber:2 g
Sugars:15 g
Calculated per serving.

Serves: 8

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Over medium heat in a 3 qt saucepan, combine evaporated milk, sugars, egg yolks, vanilla and salt. Whisk together well and then stir constantly until mixture begins to thicken up. Remove from heat.
  2. Spoon ghee into the hot mixture and whisk well to combine. Add coconut and pecans, then stir again to combine well. Cool slightly until ready to use. It will thicken up as it cools, store any leftover frosting in the fridge for up to a week.


Traditionally German chocolate cake has frosting on top of each layer, leaving the sides exposed. With this frosting recipe that would give you about 1½  on each layer. If you make a smaller 6" tiered cake, there should be enough frosting to also add it to the sides. Or simply bake the cake in a rectangle cake pan and spread it on top of the cake. Garnish with additional shaved coconut, pecans or chocolate shavings.

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