Ingredients
1 cup semisweet chocolate chips1 cup heavy whipping cream1/2 teaspoon vanilla extractCAKE:1 package German chocolate cake mix (regular size)1 cup water1 cup mayonnaise3 large eggsFILLING:1 cup sugar1 cup evaporated milk1/2 cup butter, cubed3 large egg yolks1-1/3 cups sweetened shredded coconut, toasted1 cup chopped pecans, toasted1 teaspoon vanilla extract2 tablespoons hot fudge ice cream topping, warmed
Preparation
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in vanilla. Refrigerate until completely chilled.
Grease and flour three 8-in. round baking pans; set aside. In a large bowl, combine the cake mix, water, mayonnaise and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small heavy saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread.
To assemble, place one cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Beat chilled cream mixture until soft peaks form. Spread over sides of cake. Drizzle fudge topping over cake. Refrigerate until serving.
