Easy German Chocolate Cake Recipe

Be the first to write a review

Rate recipe

There's no need to frost this yummy chocolate cake from Dawn Glenn of Johnson City, Tennessee. After baking, just turn the cake upside down onto a pretty platter - the coconut and pecan topping is already in place.

[X]

Rate Easy German Chocolate Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Easy German Chocolate Cake Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 12-16 Servings

15 55 70

Ingredients

1-1/3 cups flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 egg
4 cups confectioners' sugar

Directions

Sprinkle the coconut and pecans into a greased and floured 13-in. x 9-in. baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan.
In a large bowl, beat cream cheese and butter until fluffy. Beat in egg and confectioners' sugar until smooth. Drop by tablespoonfuls over the batter. Carefully spread to within 1 in. of edges.
Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a serving plate. Yield: 12-16 servings.

Originally published as Easy German Chocolate Cake in Quick Cooking March/April 1999, p48