Preheat oven to 350. Mix the cake mix,
buttermilk, oil, eggs, and vanilla in a large
mixing bowl on low speed for one minute until
combined. Beat at medium speed for two minutes
more. Pour into greased and floured 13 x 9
baking dish. Bake 38 - 42 minutes until the cake
springs back when lightly pressed. Allow to cool
completely on a wire rack before frosting.
Can also be baked in two 9 in round pans lined with
parchment paper for 30 - 35 minutes. Cool on wire
rack for 10 minutes and remove from pans.
Combine butter, sugar, evaporated milk, and eggs in
a saucepan. Cook over medium heat, stirring
constantly, for about 12 minutes or until
thickened. Add vanilla, coconut, and almonds.
Cool to room temperature before frosting cake.
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