I love this cake. After making it a few times I baked it about 60 minutes and I would suggest when putting the cream cheese layer on the cake you should keep it at least 1″ from the sides of the pan so it doesn’t pour over the sides. I also melted the butter and softened the cream cheese. I also like to use Devils Food Cake. I have not seen anyone that didn’t like this cake.
I had my husbands family over and had made this cake in the past with a recipe I had. When I could not find it I looked for it on this site. The cake filling would not get done for me. Family still ate it more like a pudding and said it was good. I found my recipe and discovered that the difference was that mine said to melt the butter I wondered how I was supposed to pour over. I will go back to mine – much better version – also no cake cooks in 30 minutes – I think I was going on 60 when I gave up
Ingredients
1 box German Chocolate Cake Mix
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Ingredients
1 box German Chocolate Cake Mix (do not prepare as directed on box, prepare as directed below)
1/3 cup oil
3 eggs
1 and 1/3 cup water
2/3 cup shredded coconut
2/3 cup chocolate chips
1/2 cup chopped pecans
1/2 cup butter
8 oz cream cheese
1 pound powdered sugar (3 and 3/4 cups)
Directions
Preheat the oven to 350 degrees F.
Grease a 9 x 13 inch pan.
Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
Mix the german chocolate cake mix with the oil, eggs, and water.
Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
In a saucepan, melt the butter and cream cheese.
Beat in 1 pound of powdered sugar until it’s smooth to the butter/cream cheese.
Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
Bake for 35-45 minutes. It is done when it doesn’t wobble in the pan if you shake it. The toothpick test shouldn’t work because the cake should be more gooey in nature.
ENJOY!!
Source : thefirstyearblog.com