GERMAN CHOCOLATE LAYER CAKE RECIPE - BETTYCROCKER.COM
Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don’t have to take our word for it! More than one reviewers has declared this to be the “best German chocolate cake ever” and we can’t argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you’ll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!
Provided by Betty Crocker Kitchens
Total Time 2 hours 50 minutes
Prep Time 40 minutes
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
- In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
- Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
- With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
- In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.
Nutrition Facts : Calories 582 , CarbohydrateContent 60 g, FatContent 7 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 427 mg
GERMAN CHOCOLATE DUMP CAKE — LET'S DISH RECIPES
A quick, easy version of German chocolate cake, complete with a layer of coconut and chopped pecans.
Provided by Danelle
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
- Sprinkle coconut and 1 cup of chopped pecans into the prepared pan.
- Prepare cake mix according to package direction. Pour over coconut and pecans.
- In a large bowl, using an electric mixer, but the cream cheese, butter, vanilla and salt until smooth. Beat in the powdered sugar. Stir in the chocolate chips and the remaining pecans.
- Using a spoon, dollop the cream cheese mixture over the cake batter. Gently swirl the cream cheese mixture into the batter with a knife.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 553 calories, CarbohydrateContent 69 grams carbohydrates, CholesterolContent 44 milligrams cholesterol, FatContent 31 grams fat, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 14 grams saturated fat, ServingSize 1, SodiumContent 519 grams sodium, SugarContent 47 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 15 grams unsaturated fat
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