German Chocolate Cake Donuts
1 box chocolate cake mix
1 egg yolk
1/2 cup brown sugar
1/4 cup (half a stick) butter
1/2 cup evaporated milk
1/2 teaspoon vanilla
3/4 cup flaked un-sweetened coconut
1/2 cup pecans, chopped
Preheat oven to 350°F.
Follow the instructions for making the cake batter listed on the box. Only, add a 1/4 cup of balsamic vinegar, replacing a 1/4 cup of water from the recipe.
Place batter in either donut moulds or bake as a flat sheet (using a round cookie cutter to cut out the donut shape). Bake according to the instructions on the package.
While the cake is baking, combine yolk, butter, evaporated milk, vanilla, coconut and pecans in a medium saucepan. Bring to a simmer, stirring frequently, over medium heat. Cook for 10-12 minutes or until thickened. Set aside to cool.
Remove cake from the oven and let cool completely before coating in the topping.