Vintage Recipe for German Sweet Chocolate Pudding Cake

Over thirty years ago, housewives and cooks everywhere were excited about the addition of pudding into cakes.  We discovered that adding pudding to our cakes gave them added moisture and a delicious taste.  We were hooked on "pudding cakes".  Here is a recipe direct from the seventies for you to try.  It is a delicious German Sweet Chocolate Pudding Cake that is sure to be a hit with your family and friends.  This is a great recipe for a party, church social--where everyone likes to show off their best, and just to impress your family.  This recipe is sure to become a staple in your recipe box.


NEW (IN 1977) GERMAN SWEET CHOCOLATE PUDDING CAKE


This recipe is from a 1977 General Mills insert in Ladies Home Journal magazine.

1 pkg (2 layer size) yellow cake mix
1 pkg (4 serving size) vanilla instant pudding and pie filling mix
1 pkg (4 oz) German sweet chocolate, melted
4 eggs
1 1/4 cups buttermilk

1/4 cup oil Or use 1/2 cup sour cream and 3/4 cup water

Combine all ingredients in a large mixing bowl. Blend, using an electric mixer. Beat 4 minutes at medium speed. Pour into three greased and floured 9-inch layer cake pans. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed. Cool in pans for 15 minutes. Remove and finish cooling on wire racks. Fill with coconut filling.


Coconut Filling: Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly beaten, 1/2 cup butter or margarine, and 1 teaspoon of vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add 1 1/3 cups flaked coconut and 1 cup chopped pecans. Cool, beating occasionally, until of spreading consistency. Makes 2 1/2 cups.