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Improved German Chocolate Cake - This improved recipe for German chocolate cake is decadently, and sinfully overflowing with choclate! We startd with classic German choclate cake, baking it on top of pecans and coconut. Once baked holes are made in the cake and it is topped with a succulent chocolate cream that fills the holes. This easy German choclate cake literally oozes chocolate, Mmmm!
Prep Time: 10 mins |
Ingredients to make Improved German Chocolate Cake
1 C. pecans, chopped
1 C. flaked coconut
1 box German chocolate cake mix, prepared according to box directions
1 (8-oz.) pkg. cream cheese
1 stick butter
1 (16-oz.) box powdered sugar
1 (2.05-oz.) Milky Way candy bar
3/4 C. evaporated milk
Directions to make Improved German Chocolate Cake
Preheat oven to 350°F. and spray 9 x 13 inch baking dish with nonstick coating. Prepare cake mix according to directions on box. Pour over pecans and coconut. Prepare cake mix according to directions on box. Pour over pecans and coconut.
Melt, over low heat, the cream cheese and butter. Stir in the powdered sugar and continue stirring until blended. Pour, or spoon, the cream cheese mixture over the cake batter.
Bake about 40 - 45 minutes. While cake is baking, melt Milky Way candy bar in the evaporated milk. Cool slightly.
When cake is baked, poke holes over the top with fork, and then slowly pour the chocolate cream over the top of the cake. It will seep into the cake.
Cut cake into squares and serve in the pan. Garnish with a strawberry slice if you like.
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