Jim loves German Chocolate cake. I usually try to make him one for his birthday. This year, my mom mentioned this recipe which she got from my aunt.
It’s not a beautiful cake, but it is delicious with gooey sweet filling studded with coconut and pecans.
Apparently, my oldest son likes German Chocolate cakes too. I’m pretty sure he ate half the cake. 9×13 pan gone in 24 hours. Come to think of it, I’ve been noticing our food disappearing very quickly. Like the huge watermelon I cut late one evening. It was gone by lunch the next day! My son said he only had 1 bowl of it, but I think he refilled that bowl 10 times.
Here’s what you’ll need to make the cake. Maybe yours will last longer than ours.
- 1 cup chopped pecans
- 1 cup coconut
- 1 German chocolate cake mix + ingredients to make the cake according to the directions
- 8 oz cream cheese, softened
- 1 lb. powdered sugar
Mix the pecans and coconut together and sprinkle into a greased 9×13 pan.
Mix the German chocolate cake mix according to the package directions. Pour the batter over the coconut and pecans in the pan.
Stir the cream cheese and powdered sugar together. Dollop onto the cake mix. Bake at 350 degrees for 50 minutes. Cool. To serve, dip it out and turn each piece upside down on the plate.
Here’s a photo of what it looked like before I baked it. Next time, I will make smaller dollops of the cream cheese mixture so it turns out more even, but it still worked fine this time. The cream cheese sinks into the batter and mixes with the coconut and pecans, creating gooey layers in the cake.