German Chocolate Cake - Kraft Recipes Top
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German Chocolate Cake

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16 servings

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.

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Make It

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  • 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.


Enjoy a serving of this classic cake on occasion with an icy cold glass of low-fat milk.


Prepare as directed, using a devil's food cake mix.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 430
Total fat 22g
Saturated fat 5g
Cholesterol 40mg
Sodium 320mg
Carbohydrate 58g
Dietary fiber 2g
Sugars 41g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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