German chocolate cake isn’t named after the country, but for the brand of chocolate that introduced the cake. The original recipe starts with melted German-brand chocolate in the cake batter, but these days Kim Terrell says she uses a good box mix. Buy one that says “super moist,” she advises. And for the topping, she sticks to the original recipe but ups the quantity.

Ingredients:

Your favorite chocolate cake, prepared according to recipe OR a box cake, cooked in three layers.

Topping and filling

12 ounces evaporated milk

1 1/4 cup sugar

3 egg yolks, slightly beaten

1 1/2 sticks butter or margarine

1 teaspoon vanilla

1 1/2 cup shredded coconut

1 cup chopped pecans

Directions:

Combine milk, sugar, egg yolks, butter and vanilla in a sauce pan. Cook over medium heat, stirring constantly, until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Frost top and between layers of cake.