Traditional German chocolate cake gets a whole new spin with this inventive version that's finished off under the high heat of the broiler instead of being frosted in layers. —Linda Schend, Kenosha, Wisconsin
VERIFIED BY Taste of Home Test Kitchen
- 1 cup quick-cooking oats
- 1/2 cup butter, cubed
- 4 ounces German sweet chocolate, chopped
- 1-1/4 cups boiling water
- 3 large eggs
- 1 cup packed light brown sugar
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups packed light brown sugar
- 1 cup flaked coconut
- 1 cup chopped pecans
- 3/4 cup butter, melted
- 1/2 cup half-and-half cream
- Preheat oven to 350°. Grease a 13x9-in. pan. In a bowl, combine oats, butter and chocolate; pour boiling water over top. Let stand 10 minutes.
- Stir oatmeal mixture until combined; whisk in eggs and brown sugar. In another bowl, whisk together flour, sugar, baking soda and salt; stir into oatmeal mixture just until combined.
- Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Remove from oven. Preheat broiler.
- Combine topping ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, 3-4 minutes. Yield: 15 servings.
Originally published as Broiled German Chocolate Cake in Taste of Home Christmas Annual Annual 2017, p141