Baking with a German chocolate cake mix is the ultimate shortcut to creating decadent desserts that taste homemade. From rich layered cakes to creative bars and cookies, these 29 easy recipes will inspire your next sweet treat. Get ready to impress your family and friends with minimal effort—let’s dive into these delicious creations!
German Chocolate Cake Mix Brownies
Baking enthusiasts seeking a sophisticated twist on classic brownies will delight in these German Chocolate Cake Mix Brownies, which artfully blend the rich, cocoa-infused depth of a traditional brownie with the indulgent, caramel-kissed sweetness characteristic of its namesake dessert. This elegant fusion promises a decadent treat that’s both familiar and refreshingly novel, perfect for elevating any occasion from casual gatherings to refined dessert tables.
Ingredients
For the brownie base:
– 1 box (15.25 oz) German chocolate cake mix
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/4 cup evaporated milk
For the coconut-pecan topping:
– 1/2 cup evaporated milk
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter
– 1 tsp vanilla extract
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan, then line it with parchment paper for easy removal.
2. In a medium bowl, combine the German chocolate cake mix, 1/2 cup melted butter, 1 egg, and 1/4 cup evaporated milk, stirring until a thick, uniform dough forms.
3. Press the dough evenly into the prepared pan using your fingers or a spatula, ensuring it reaches all corners for consistent baking.
4. Bake the base for 15 minutes at 350°F until the edges are set but the center is still slightly soft.
5. While the base bakes, prepare the topping by whisking together 1/2 cup evaporated milk, granulated sugar, and 3 egg yolks in a saucepan over medium heat.
6. Add 1/4 cup butter to the saucepan, stirring constantly until the mixture thickens to a pudding-like consistency, about 5-7 minutes; avoid boiling to prevent curdling.
7. Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans until fully incorporated.
8. Spread the warm topping evenly over the partially baked brownie base using a spatula, covering it completely.
9. Return the pan to the oven and bake for an additional 20 minutes at 350°F, or until the topping is golden brown and bubbly.
10. Allow the brownies to cool completely in the pan on a wire rack for at least 1 hour before slicing to ensure clean cuts.
Rich and fudgy with a chewy texture, these brownies boast a deep chocolate flavor complemented by the caramelized coconut-pecan topping. For an extra touch of elegance, serve them slightly warmed with a dollop of whipped cream or a drizzle of chocolate sauce, making each bite a harmonious blend of decadent sweetness and nutty crunch.
German Chocolate Bundt Cake with Coconut Pecan Frosting
Lusciously moist and decadently rich, this German Chocolate Bundt Cake with Coconut Pecan Frosting embodies timeless elegance with its deep chocolate flavor and luxurious topping. The intricate swirls of the Bundt pan create a stunning presentation, while the coconut-pecan frosting adds a delightful textural contrast. Perfect for celebrations or as an impressive dessert centerpiece, this cake promises to transport your senses to a world of sophisticated indulgence.
Ingredients
For the cake:
– 2 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 ½ tsp baking soda
– ½ tsp salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 2 tsp vanilla extract
– 1 ½ cups buttermilk
For the frosting:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– ½ cup unsalted butter
– 1 tsp vanilla extract
– 1 ½ cups sweetened shredded coconut
– 1 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and generously grease a 10-cup Bundt pan with butter, ensuring all crevices are coated to prevent sticking.
2. Whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 ½ tsp baking soda, and ½ tsp salt in a medium bowl until fully combined.
3. In a large mixing bowl, cream 1 cup softened unsalted butter and 2 cups granulated sugar on medium speed for 3-4 minutes until light and fluffy.
4. Add 4 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
5. Gradually add the dry ingredients to the butter mixture alternately with 1 ½ cups buttermilk, beginning and ending with the dry ingredients, and mix just until incorporated.
6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula, and tap the pan gently on the counter to release any air bubbles.
7. Bake for 45-50 minutes at 350°F until a toothpick inserted into the center comes out clean, rotating the pan halfway through for even baking.
8. Cool the cake in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely for at least 2 hours.
9. For the frosting, combine 1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, and ½ cup unsalted butter in a saucepan over medium heat.
10. Cook the frosting mixture, stirring constantly, for 10-12 minutes until it thickens and coats the back of a spoon, then remove from heat and stir in 1 tsp vanilla extract.
11. Fold in 1 ½ cups sweetened shredded coconut and 1 cup chopped pecans until evenly distributed, and let the frosting cool to room temperature, stirring occasionally to prevent a skin from forming.
12. Spoon the frosting over the cooled cake, allowing it to drizzle down the sides, and let it set for 30 minutes before serving.
This cake boasts a tender, moist crumb with intense chocolate notes, perfectly complemented by the sweet, chewy coconut and crunchy pecans in the frosting. Serve it slightly warmed with a dollop of whipped cream or alongside a scoop of vanilla bean ice cream for an extra indulgent treat that highlights its rich, layered flavors.
Simple German Chocolate Cake Cookies
Unveiling a delightful twist on a classic, these German Chocolate Cake Cookies capture the essence of the beloved dessert in a handheld form, perfect for any occasion. With a rich, fudgy base and a luscious coconut-pecan topping, they offer an elegant yet approachable treat that will impress both bakers and enthusiasts alike.
Ingredients
For the cookie dough:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 1/4 cup packed light brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
For the topping:
– 1/2 cup evaporated milk
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter
– 1 large egg yolk
– 1/2 teaspoon vanilla extract
– 3/4 cup sweetened shredded coconut
– 1/2 cup chopped pecans
Instructions
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
3. In a large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar on medium speed for 2 minutes until light and fluffy.
4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture, beating on low speed until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms, being careful not to overmix.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart, and flatten slightly with your palm.
7. Bake for 10-12 minutes until the edges are set but the centers are still soft, then transfer to a wire rack to cool completely.
8. While the cookies cool, prepare the topping by combining 1/2 cup evaporated milk, 1/2 cup granulated sugar, 1/4 cup unsalted butter, 1 large egg yolk, and 1/2 teaspoon vanilla extract in a saucepan over medium heat.
9. Cook the topping mixture, stirring constantly with a whisk, for 5-7 minutes until it thickens and coats the back of a spoon.
10. Remove the saucepan from the heat and stir in 3/4 cup sweetened shredded coconut and 1/2 cup chopped pecans until evenly distributed.
11. Allow the topping to cool for 5 minutes, then spoon it onto the cooled cookies, spreading it gently to cover the surface.
12. Let the cookies set at room temperature for 20 minutes before serving to allow the topping to firm up.
Lusciously fudgy with a chewy texture, these cookies boast a deep chocolate flavor complemented by the sweet, nutty topping. For an extra indulgent touch, serve them slightly warmed with a drizzle of caramel sauce or alongside a scoop of vanilla ice cream to elevate the dessert experience.
German Chocolate Poke Cake Delight
Unveiling a decadent twist on a classic, this German Chocolate Poke Cake Delight marries rich cocoa layers with a luscious coconut-pecan filling, creating an irresistible dessert that’s both elegant and comforting. Perfect for gatherings or a sophisticated treat, it promises to captivate with every forkful.
Ingredients
– For the cake: 1 box (15.25 oz) German chocolate cake mix, 3 large eggs, 1 cup water, 1/2 cup vegetable oil
– For the filling: 1 can (14 oz) sweetened condensed milk, 1/2 cup evaporated milk, 1/2 cup granulated sugar
– For the topping: 1 cup sweetened shredded coconut, 1/2 cup chopped pecans, 1 cup heavy whipping cream, 2 tablespoons powdered sugar
Instructions
1. Preheat the oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, combine the cake mix, eggs, water, and vegetable oil, mixing until smooth and well-blended.
3. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
4. While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, and granulated sugar in a saucepan over medium heat for 5-7 minutes, stirring constantly until the sugar dissolves and the mixture thickens slightly.
5. Remove the cake from the oven and use the handle of a wooden spoon to poke holes all over the top, spacing them about 1 inch apart.
6. Slowly pour the warm milk mixture over the cake, ensuring it seeps into the holes for maximum moisture.
7. Sprinkle the shredded coconut and chopped pecans evenly over the top of the cake.
8. In a chilled bowl, whip the heavy cream and powdered sugar with an electric mixer on high speed for 3-4 minutes until stiff peaks form.
9. Spread the whipped cream over the coconut-pecan layer, covering the cake completely.
10. Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the texture to set properly.
Whimsically creamy and indulgent, this cake boasts a moist crumb soaked with caramel-like sweetness, complemented by the crunch of pecans and tropical coconut notes. Serve it chilled with a drizzle of chocolate sauce or alongside a scoop of vanilla ice cream for an extra touch of luxury.
Easy German Chocolate Cupcakes
Oozing with decadent charm, these Easy German Chocolate Cupcakes blend the nostalgic richness of coconut-pecan frosting with moist chocolate cake, creating an irresistible treat that feels both sophisticated and comforting. Perfect for any occasion, they deliver classic flavor with effortless elegance, promising to impress with every bite.
Ingredients
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup hot water
For the frosting:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup unsalted butter
– 1 tsp vanilla extract
– 1 1/2 cups sweetened shredded coconut
– 1 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until well combined.
3. Add 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients, and mix on medium speed for 2 minutes until smooth.
4. Gradually pour in 1/2 cup hot water while mixing on low speed until the batter is thin and uniform. Tip: Hot water helps bloom the cocoa for a deeper chocolate flavor.
5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid overbaking to keep the cupcakes moist.
7. Remove the cupcakes from the oven and let them cool completely in the tin on a wire rack for 30 minutes.
8. While the cupcakes cool, prepare the frosting: In a medium saucepan over medium heat, combine 1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, and 1/2 cup unsalted butter.
9. Cook the mixture, stirring constantly, for 10-12 minutes until it thickens and reaches a pudding-like consistency. Tip: Stir continuously to prevent the eggs from curdling.
10. Remove the saucepan from the heat and stir in 1 tsp vanilla extract, 1 1/2 cups sweetened shredded coconut, and 1 cup chopped pecans.
11. Let the frosting cool to room temperature, about 20 minutes, stirring occasionally.
12. Frost the cooled cupcakes generously with the coconut-pecan mixture.
Velvety and indulgent, these cupcakes boast a tender crumb that melts in your mouth, complemented by the chewy, nutty frosting for a perfect textural contrast. Serve them slightly chilled to enhance the richness, or garnish with a sprinkle of extra pecans for an elegant touch that elevates any dessert table.
German Chocolate Cake Truffles
Gloriously decadent and surprisingly simple to craft, German Chocolate Cake Truffles transform classic dessert flavors into elegant, bite-sized indulgences. Perfect for gatherings or a sophisticated treat, these truffles feature rich chocolate, toasted coconut, and pecans in a delightful, no-bake form. Their refined appearance belies the straightforward process, making them an impressive yet accessible addition to any dessert table.
Ingredients
For the cake base:
– 1 (15.25 oz) box German chocolate cake mix
– 3 large eggs
– 1/2 cup vegetable oil
– 1 cup water
For the coconut-pecan filling:
– 1 (12 oz) can evaporated milk
– 1 1/2 cups granulated sugar
– 3/4 cup unsalted butter
– 4 large egg yolks
– 1 1/2 tsp vanilla extract
– 1 (7 oz) bag sweetened shredded coconut
– 1 1/2 cups chopped pecans
For coating:
– 16 oz semisweet chocolate chips
– 2 tbsp coconut oil
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, combine the German chocolate cake mix, 3 eggs, 1/2 cup vegetable oil, and 1 cup water until smooth.
3. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool completely in the pan on a wire rack, then crumble it into fine pieces using your hands or a fork.
5. In a medium saucepan over medium heat, whisk together 1 can evaporated milk, 1 1/2 cups sugar, 3/4 cup butter, and 4 egg yolks until the butter melts.
6. Cook the mixture, stirring constantly, for 10-12 minutes until it thickens enough to coat the back of a spoon.
7. Remove from heat and stir in 1 1/2 tsp vanilla extract, 1 bag shredded coconut, and 1 1/2 cups chopped pecans.
8. Let the coconut-pecan filling cool to room temperature, about 30 minutes.
9. In a large bowl, combine the crumbled cake and cooled filling until fully incorporated.
10. Using a 1-tablespoon cookie scoop, portion the mixture and roll into 1-inch balls; place on a parchment-lined baking sheet.
11. Chill the truffle balls in the refrigerator for 1 hour to firm up.
12. In a microwave-safe bowl, melt 16 oz semisweet chocolate chips with 2 tbsp coconut oil in 30-second intervals, stirring between each, until smooth.
13. Using a fork, dip each chilled truffle ball into the melted chocolate, allowing excess to drip off.
14. Return the coated truffles to the parchment-lined sheet and let set at room temperature for 20 minutes.
15. For a glossy finish, chill the truffles in the refrigerator for an additional 15 minutes before serving.
Perfectly balanced, these truffles offer a creamy, fudgy interior with a crisp chocolate shell, echoing the nostalgic flavors of German chocolate cake. Present them in petite paper cups for a charming display, or garnish with a sprinkle of toasted coconut and pecans for extra elegance. Their rich cocoa and coconut notes make them an irresistible finale to any meal or a standout gift when boxed beautifully.
Decadent German Chocolate Cake Mix Bars
Meticulously crafted for those who appreciate the finer things in life, these German Chocolate Cake Mix Bars transform humble pantry staples into an exquisite dessert experience. With layers of rich chocolate, toasted coconut-pecan frosting, and a buttery shortbread crust, each bite delivers pure indulgence. Perfect for entertaining or as a sophisticated treat to savor with afternoon coffee.
Ingredients
For the crust:
– 1 box (15.25 oz) German chocolate cake mix
– 1/2 cup unsalted butter, melted
– 1 large egg
For the coconut-pecan frosting:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup unsalted butter
– 1 tsp vanilla extract
– 1 1/3 cups sweetened shredded coconut
– 1 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, combine the German chocolate cake mix, 1/2 cup melted butter, and 1 egg until a thick dough forms.
3. Press the dough evenly into the bottom of the prepared pan using your fingertips or the bottom of a measuring cup.
4. Bake the crust for 12 minutes at 350°F until lightly set but not fully cooked—this prevents overbaking when adding the topping.
5. While the crust bakes, prepare the frosting: In a saucepan over medium heat, whisk together 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and 1/2 cup butter.
6. Cook the mixture, stirring constantly with a wooden spoon, for 10–12 minutes until it thickens enough to coat the back of the spoon.
7. Remove the saucepan from heat and stir in 1 tsp vanilla extract, 1 1/3 cups coconut, and 1 cup pecans until fully incorporated.
8. Spread the warm frosting evenly over the partially baked crust, ensuring it reaches the edges.
9. Return the pan to the oven and bake for 20–25 minutes at 350°F until the frosting is bubbly and golden brown.
10. Cool the bars completely in the pan on a wire rack for at least 2 hours to allow the layers to set properly.
11. Use the parchment overhang to lift the bars from the pan, then slice into 16 squares with a sharp knife wiped clean between cuts for neat edges.
Creamy, fudgy, and luxuriously textured, these bars feature a tender cake base crowned with a caramel-like coconut-pecan topping that crackles slightly with each bite. For an elegant presentation, drizzle with melted dark chocolate and serve alongside a scoop of vanilla bean ice cream to contrast the richness.
German Chocolate Layered Cheesecake
Meticulously crafted for those who appreciate the finer things in life, this German Chocolate Layered Cheesecake combines the rich heritage of German chocolate with the creamy indulgence of classic cheesecake. Imagine velvety layers of chocolate-infused cream cheese nestled between decadent coconut-pecan frosting, all resting on a buttery chocolate crust. It’s a dessert that transforms any occasion into an elegant celebration, promising to delight both traditionalists and adventurous palates alike.
Ingredients
For the crust:
– 1 1/2 cups chocolate cookie crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the cheesecake filling:
– 24 oz cream cheese, softened to room temperature
– 3/4 cup granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1/2 cup semi-sweet chocolate chips, melted and cooled
For the German chocolate topping:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup unsalted butter
– 1 tsp vanilla extract
– 1 1/3 cups sweetened shredded coconut
– 1 cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a medium bowl, combine 1 1/2 cups chocolate cookie crumbs, 1/4 cup granulated sugar, and 6 tbsp melted unsalted butter until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the prepared pan using the back of a spoon or measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 350°F (175°C) until set and fragrant, then remove from oven and let cool completely. Tip: Cooling the crust prevents it from becoming soggy when adding the filling.
5. In a large mixing bowl, beat 24 oz softened cream cheese with 3/4 cup granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
6. Add 3 large eggs one at a time, beating well after each addition until fully incorporated.
7. Mix in 1 tsp vanilla extract and 1/2 cup melted semi-sweet chocolate until the filling is uniform in color.
8. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
9. Bake at 350°F (175°C) for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Tip: Avoid overbaking to prevent cracks and ensure a creamy texture.
10. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour to prevent sinking.
11. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
12. For the topping, combine 1 cup evaporated milk, 1 cup granulated sugar, 3 egg yolks, and 1/2 cup unsalted butter in a saucepan over medium heat.
13. Cook, stirring constantly, until the mixture thickens and reaches 160°F on a candy thermometer, about 10-12 minutes.
14. Remove from heat and stir in 1 tsp vanilla extract, 1 1/3 cups shredded coconut, and 1 cup chopped pecans.
15. Let the topping cool to room temperature, then spread it evenly over the chilled cheesecake. Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.
16. Refrigerate the cheesecake for another 30 minutes to set the topping before serving.
Zesty with the contrast of creamy cheesecake and crunchy pecans, each slice offers a symphony of textures that melt luxuriously on the tongue. The deep chocolate notes harmonize with the sweet coconut frosting, creating a dessert that’s both rich and refreshing. For an extra touch of elegance, garnish with chocolate shavings and serve alongside a cup of freshly brewed coffee to elevate the experience.
German Chocolate Cake Waffles
Yielded from the fusion of classic German chocolate cake and breakfast comfort, these waffles transform a beloved dessert into a decadent morning treat. Rich with toasted coconut, pecans, and a luscious caramel-like sauce, they offer an indulgent twist on the everyday waffle, perfect for special occasions or leisurely weekend brunches.
Ingredients
For the waffle batter:
– 2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1 3/4 cups whole milk
– 1/2 cup unsalted butter, melted and cooled
– 1 teaspoon vanilla extract
For the German chocolate topping:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract
– 1 1/3 cups sweetened shredded coconut
– 1 cup chopped pecans
Instructions
1. Preheat your waffle iron to 375°F and lightly grease it with non-stick cooking spray.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until fully combined.
3. In a separate medium bowl, beat 2 large eggs until frothy, then whisk in 1 3/4 cups whole milk, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to avoid tough waffles.
5. Spoon about 1/2 cup of batter onto the preheated waffle iron and cook for 4-5 minutes, or until the waffles are crisp and release easily.
6. While the waffles cook, prepare the topping by combining 1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, and 1/2 cup unsalted butter in a saucepan over medium heat.
7. Stir constantly for 10-12 minutes until the mixture thickens and coats the back of a spoon.
8. Remove from heat and stir in 1 teaspoon vanilla extract, 1 1/3 cups sweetened shredded coconut, and 1 cup chopped pecans.
9. Let the topping cool slightly for 2-3 minutes to allow it to thicken further.
10. Serve the warm waffles topped generously with the German chocolate mixture.
Remarkably moist and chocolatey, these waffles boast a tender crumb contrasted by the crunchy pecans and chewy coconut in the rich, gooey topping. For a creative twist, layer them with vanilla ice cream for an irresistible dessert waffle or drizzle with extra chocolate sauce to elevate the indulgence.
German Chocolate Cake Ice Cream Sandwiches
Exquisitely layered and decadently rich, these German Chocolate Cake Ice Cream Sandwiches transform the beloved dessert into a handheld frozen treat. Imagine tender chocolate cake embracing creamy coconut-pecan ice cream, creating a symphony of textures and flavors. Perfect for summer gatherings or an indulgent afternoon delight.
Ingredients
For the Chocolate Cake:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 large egg
– 1/2 cup buttermilk
– 1/2 cup vegetable oil
– 1 tsp vanilla extract
– 1/2 cup boiling water
For the Ice Cream Filling:
– 1 quart vanilla ice cream, softened
– 1/2 cup sweetened shredded coconut
– 1/2 cup chopped pecans
– 1/4 cup caramel sauce
Instructions
1. Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
3. Add egg, buttermilk, oil, and vanilla extract to the dry ingredients, mixing until just combined.
4. Carefully stir in boiling water until the batter is smooth (tip: the hot water enhances cocoa flavor).
5. Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted comes out clean.
6. Cool cake completely in the pan on a wire rack for 1 hour.
7. Lift cake from pan using parchment and cut into 12 equal rectangles.
8. In a medium bowl, fold coconut, pecans, and caramel sauce into softened vanilla ice cream.
9. Place 6 cake rectangles on a baking sheet and evenly spread ice cream mixture over them, about 1/2 inch thick.
10. Top with remaining cake rectangles, pressing gently to adhere.
11. Freeze sandwiches for at least 4 hours, until firm (tip: wrap individually in plastic wrap to prevent freezer burn).
12. Serve frozen, optionally drizzled with extra caramel sauce.
Lusciously creamy and satisfyingly crunchy, these sandwiches offer a perfect balance of moist chocolate cake and nutty ice cream. For an elegant presentation, roll the edges in additional toasted coconut and pecans before serving, creating a textural contrast that delights with every bite.
Rich German Chocolate Cake Mix Donuts
Oozing with decadent charm, these German chocolate cake mix donuts transform humble ingredients into an elegant treat that marries convenience with sophistication. Perfectly moist and richly flavored, they capture the essence of the classic dessert in a delightful, handheld form.
Ingredients
For the donuts:
– 1 box German chocolate cake mix
– 3 large eggs
– 1/2 cup vegetable oil
– 1 cup water
For the coconut-pecan frosting:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup unsalted butter
– 1 tsp vanilla extract
– 1 1/3 cups sweetened shredded coconut
– 1 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and generously grease two donut pans with non-stick spray.
2. In a large bowl, combine the German chocolate cake mix, 3 eggs, vegetable oil, and water, whisking until smooth and lump-free.
3. Transfer the batter to a piping bag or a large zip-top bag with the corner snipped off for easy filling.
4. Pipe the batter into the prepared donut pans, filling each cavity about 3/4 full to allow for rising.
5. Bake for 10–12 minutes, or until the donuts spring back lightly when touched and a toothpick inserted comes out clean.
6. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
7. While the donuts cool, prepare the frosting: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
8. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 160°F on a candy thermometer, about 10–12 minutes.
9. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans until well incorporated.
10. Let the frosting cool slightly until it thickens to a spreadable consistency, about 15–20 minutes.
11. Spread the warm frosting generously over the cooled donuts, ensuring each is evenly coated.
Just baked, these donuts boast a tender crumb that melts in your mouth, complemented by the luscious, nutty frosting with its caramel-like sweetness. For an extra touch, drizzle with melted chocolate or serve slightly warm to highlight the rich, comforting flavors.
German Chocolate Cake Pancakes
Delightfully decadent, these German Chocolate Cake Pancakes transform the beloved dessert into a luxurious breakfast experience, featuring fluffy buttermilk pancakes layered with rich coconut-pecan frosting and drizzled with chocolate ganache. Each bite delivers the nostalgic flavors of classic German chocolate cake in a warm, comforting stack perfect for weekend brunches or special occasions. The harmonious blend of toasted coconut, crunchy pecans, and velvety chocolate creates an irresistible morning indulgence.
Ingredients
For the Pancakes:
– 1 cup all-purpose flour
– 2 tbsp unsweetened cocoa powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp granulated sugar
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
For the Coconut-Pecan Frosting:
– 1/2 cup evaporated milk
– 1/2 cup granulated sugar
– 1 large egg yolk
– 1/4 cup unsalted butter
– 1/2 tsp vanilla extract
– 1/2 cup sweetened shredded coconut
– 1/2 cup chopped pecans
For the Chocolate Ganache:
– 1/4 cup semi-sweet chocolate chips
– 2 tbsp heavy cream
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tbsp unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until fully combined.
2. In a separate bowl, whisk 1 cup buttermilk, 1 large egg, 2 tbsp granulated sugar, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, being careful not to overmix to keep the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup portions of batter onto the skillet and cook for 2–3 minutes until bubbles form on the surface and edges look set.
6. Flip the pancakes and cook for an additional 1–2 minutes until cooked through and lightly browned.
7. Transfer the cooked pancakes to a plate and cover with a towel to keep warm; repeat with remaining batter.
8. For the frosting, combine 1/2 cup evaporated milk, 1/2 cup granulated sugar, 1 large egg yolk, and 1/4 cup unsalted butter in a saucepan over medium heat.
9. Cook the frosting mixture, stirring constantly with a whisk, for 5–7 minutes until it thickens enough to coat the back of a spoon.
10. Remove the saucepan from heat and stir in 1/2 tsp vanilla extract, 1/2 cup sweetened shredded coconut, and 1/2 cup chopped pecans until well incorporated.
11. For the ganache, place 1/4 cup semi-sweet chocolate chips and 2 tbsp heavy cream in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until smooth and glossy.
12. To assemble, stack 2–3 pancakes on a plate, spread a generous layer of coconut-pecan frosting between each pancake and on top, then drizzle with warm chocolate ganache.
Exquisitely tender and richly flavored, these pancakes boast a moist crumb from the buttermilk and cocoa, contrasted by the crunchy pecans and chewy coconut in the frosting. Serve them immediately while warm, perhaps with a dusting of powdered sugar or a side of fresh berries to cut through the sweetness, making for an unforgettable breakfast centerpiece that feels both indulgent and homely.
Scrumptious German Chocolate Lava Cake
Exquisite in both presentation and flavor, this German Chocolate Lava Cake combines rich chocolate with a decadent coconut-pecan filling that oozes elegantly when served. Perfect for special occasions or when you crave an indulgent dessert that impresses with minimal effort. Each bite delivers a harmonious blend of textures and tastes that will transport you to dessert heaven.
Ingredients
For the Cake Batter:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup whole milk
– 1/4 cup vegetable oil
– 1 large egg
– 1 tsp vanilla extract
For the Filling:
– 1/2 cup evaporated milk
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter
– 1 tsp vanilla extract
– 1 cup sweetened shredded coconut
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and grease six 6-ounce ramekins with butter or cooking spray.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 2 tsp baking powder, and 1/2 tsp salt until fully combined.
3. Add 1/2 cup whole milk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract to the dry ingredients, mixing until the batter is smooth and no lumps remain.
4. Divide the batter evenly among the prepared ramekins, filling each about two-thirds full.
5. In a saucepan over medium heat, combine 1/2 cup evaporated milk, 1/2 cup granulated sugar, 3 large egg yolks, and 1/4 cup unsalted butter, stirring constantly for 5-7 minutes until the mixture thickens slightly.
6. Remove the saucepan from heat and stir in 1 tsp vanilla extract, 1 cup sweetened shredded coconut, and 1/2 cup chopped pecans until well incorporated.
7. Spoon approximately 2 tablespoons of the coconut-pecan filling into the center of each ramekin, pressing it gently into the batter.
8. Bake the ramekins in the preheated oven for 18-20 minutes, or until the edges are set but the centers are still soft.
9. Let the cakes cool in the ramekins for 5 minutes before inverting them onto serving plates.
10. Serve immediately while warm for the best lava effect.
Yieldingly moist and rich, the cake’s outer layer provides a tender contrast to the gooey, nutty center that flows like molten gold. For an extra touch, pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce to enhance the luxurious experience, making each spoonful a celebration of texture and depth.
German Chocolate Cake Mix Milkshake
Beneath its decadent appearance lies a surprisingly simple creation that transforms pantry staples into an indulgent treat. This German Chocolate Cake Mix Milkshake artfully blends nostalgic flavors with creamy sophistication, offering a delightful twist on classic dessert elements. Perfect for impromptu gatherings or a luxurious solo moment, it captures the essence of celebration in every sip.
Ingredients
For the milkshake base:
– 2 cups vanilla ice cream
– 1 cup whole milk
– 1/4 cup German chocolate cake mix (dry)
– 1/4 cup sweetened shredded coconut
– 1/4 cup chopped pecans
For garnish (optional):
– Whipped cream
– Additional shredded coconut
– Additional chopped pecans
Instructions
1. Scoop 2 cups of vanilla ice cream into a blender.
2. Pour 1 cup of whole milk over the ice cream.
3. Add 1/4 cup of dry German chocolate cake mix to the blender.
4. Incorporate 1/4 cup of sweetened shredded coconut into the mixture.
5. Add 1/4 cup of chopped pecans to the blender.
6. Blend on medium speed for 30 seconds until the ingredients are just combined.
7. Scrape down the sides of the blender with a spatula to ensure even mixing.
8. Blend for an additional 15 seconds until the mixture is smooth and creamy.
9. Pour the milkshake into a chilled glass.
10. Top with a generous swirl of whipped cream.
11. Sprinkle additional shredded coconut over the whipped cream.
12. Garnish with extra chopped pecans for added crunch.
Unbelievably creamy with a rich chocolate-coconut flavor, this milkshake boasts a delightful textural contrast from the toasted pecans. Serve it immediately in a frosty glass for the best consistency, or drizzle with caramel sauce for an extra layer of indulgence that elevates this treat to gourmet status.
Conclusion
Amazingly versatile, these German chocolate cake mix creations prove that convenience doesn’t sacrifice flavor. We hope you’re inspired to try these recipes in your own kitchen! Don’t forget to share your favorites in the comments below and pin this article to your Pinterest boards for easy reference. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
