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Desserts

German Chocolate Cake

German Chocolate Cake recipe
photo by:kraft
This classic cake is easy to make with a mix. The luscious coconut-pecan frosting has caramel and chopped chocolate sandwich cookies mixed in it.
time
prep:
20 min
total:
55 min
servings
total:
16 servings
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What You Need

1
pkg.  (2-layer size) German chocolate cake mix
1/2
cup  oil
3
 eggs
1
can  (16 oz.) ready-to-spread vanilla frosting
3/4
cup  BAKER'S ANGEL FLAKE Coconut
3/4
cup  PLANTERS Pecans, chopped
1/3
cup  thick caramel ice cream topping
12
 OREO Cookies, finely chopped

Make It

PREHEAT oven to 350°F. Place cake mix, 1-1/4 cups water, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Pour evenly into 2 greased and floured 9-inch round cake pans.

BAKE 25 to 35 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely.

MIX frosting, coconut, pecans and caramel topping. Place 1 cake layer on serving plate; spread with half of the frosting mixture. Top with 1/2 cup of the cookies; press gently into frosting. Cover with remaining cake layer. Repeat layers of frosting mixture and chopped cookies.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this classic cake on occasion with an icy cold glass of low-fat milk.
Substitute
Prepare as directed, using a devil's food cake mix.
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