Easy German Chocolate Cake Recipe

4.5 2 6
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Easy German Chocolate Cake Recipe

Read Reviews
4.5 2 6
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1-1/3 cups sweetened shredded 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 13x9-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 in 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

  • 1-1/3 cups sweetened shredded 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
  1. Sprinkle the coconut and pecans into a greased and floured 13x9-in. baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan.
  2. 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.
  3. Bake at 325° for 55-60 minutes or until a toothpick inserted in 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

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Reviews forEasy German Chocolate Cake

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MY REVIEW
Peggysgirl42 User ID: 8217052 218095
Reviewed Jan. 17, 2015

"I made this cake the other day for a German Shepherds 1 year bday party. No, the dogs didn't eat it. ;). It wasn't pretty but tasted ok. I thought that the butter/cream cheese mixture would somehow move to the bottom of the pan while baking. You know, to be with the pecans & coconut? Instead, as the cake baked and rounded across the top, the butter mixture dripped off and over the edge into the bottom of my oven. Not Good!

When I realized that was happening I used a spatula to gouge long holes in the top of the cake so that the butter mixture would "sink in". The cake probably would have been even better if all of that mixture has blended in and down with the cake. What did I do wrong?"

MY REVIEW
chocolateformyfour User ID: 7643589 49472
Reviewed Aug. 22, 2014

"Used to make this w/ the residents at the nursing home. Only difference in the recipes was mine used 1 cup of coconut and only 2 cups powdered sugar. It was incredible!"

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