German Chocolate Cake (Print)
Moist chocolate cake soaked in caramel and milk, finished with coconut, pecans, and two creamy frostings.
# Ingredients:
→ Base Layer
01 -
1 package German chocolate cake mix (and ingredients listed on box)
→ Middle & Toppings
02 -
1 cup caramel sauce
03 -
1 cup sweetened condensed milk
04 -
1/2 cup chopped pecans
05 -
1/2 cup chocolate chips
06 -
1/2 cup caramel frosting
07 -
1/2 cup shredded coconut
08 -
1/2 cup chocolate frosting
# Steps:
01 -
Heat your oven to 350°F (175°C). Lightly coat a 9x13 inch pan with oil or butter. Follow box instructions to prepare the cake batter and bake it.
02 -
Once the cake is out, let it cool a bit. Then use the handle of a wooden spoon to punch holes all across the top.
03 -
Drizzle the caramel sauce and sweetened milk over the cake, letting them sink into the holes you made.
04 -
Scatter the coconut, chocolate chips, and pecans all over the top. Melt the frostings and pour them on as finishing touches.
05 -
Leave the cake for about half an hour so the flavors soak in before serving.
# Notes:
01 -
Punch holes deep enough, but avoid going all the way to the pan.
02 -
Replace condensed milk with coconut milk for a dairy-free option.
03 -
Chill the cake for a few hours if you prefer it cold.