Easy German Chocolate Cake
"This cake is surprisingly moist without being too rich or heavy and it is very easy to make. Enjoy!"
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
1 9x13 pan
- Serves:
- 8-10
ingredients
- 517.37 g package German chocolate cake mix
- 295.73 ml water (or as called for by cake mix)
- 3 large eggs (or as called for by cake mix)
- 78.78 ml oil (or as called for by cake mix)
- 340.19 g can sweetened condensed milk
- 340.19 g jar caramel ice cream topping
- 226.79 g container Cool Whip
- 157.80 ml coconut
- 118.29 ml pecan pieces
directions
- Bake cake mix as directed.
- Remove from oven.
- Using a fork, poke holes all over top of cake.
- pour sweentened condensed milk over cake, spread evenly.
- pour carmel topping over cake, spread evenly.
- refrigerate until completely cooled.
- spread cool whip over top of cake.
- combine coconut and pecan pieces.
- Sprinkle evenly over top.
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Reviews
-
Really good - and just what I was craving - a moist rich chocolate cake that didn't require too much work - THANKS! -
This was a great alternative to normal german choc cake - which I can't stand because of the coconut. I made it exactly as written, and sprinkled toasted coconut, toffee pieces and chocolate sprinkles on top - it was a huge hit at my office! -
Can I give this one a perfect "10" OMG this is absolutely one of the best cakes that we've ever tasted and I've made plenty of cakes in my time. Thanks for sharing this wonderful recipe. I did the cool whip and heath bar pieces next time I will try the coconut and pecans. Again many many thanks. :-) -
I chose this cake because the birthday person at work wanted a German chocolate cake and because this looked like it'd be easy to make (it was!). This was a very moist and rich cake! Notice that I said "was". I took this to work for a birthday today and it was gone by the end of the day (and I don't work with that many people!). In the past year I've taken approx. 20 cakes to work and this one was voted the best. The only thing that I did differently was to toast the coconut before topping the cake with it (to make it show up against the white Cool Whip)and I kept the jar of caramel on top of the stove while the cake baked to warm it up and make it a little easier to spread. Thank you so much for sharing this recipe! -
This cake was awesome. The only thing I changed was I used crushed heath bar on the top instead of coconut and pecans.
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RECIPE SUBMITTED BY
Brenda
friendly Claremore, Oklahoma
I am married with 3 sons and two spoiled female dogs.
My mother worked as a cook her entire life. I learned as a child, standing on a chair next to her trying to take in each detail of what she was doing and anticipating the outcome. I have worked as a cook for the schools and now I volunteer for our youth and children's camps as a cook in the Summer. These days, I look for healthier recipes for my family and nothing too fancy.
