Make a classic German Chocolate Cake that's easy to make. The luscious coconut-pecan frosting of our German Chocolate Cake has caramel and chopped chocolate sandwich cookies mixed in it.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) German chocolate cake mix
1/2 cup oil
3 egg s
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
Add To Shopping List
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.