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German Chocolate Cake

German Chocolate Cake

You may substitute light sour cream in this recipe, but don't use nonfat sour cream.

  • Yield: Makes 12 servings

Ingredients

  • 1 none (18.25-ounce) package German chocolate cake mix
  • 3 none large eggs
  • 1 none (8-ounce) container sour cream
  • 1/3 cup vegetable oil
  • none Coconut-Pecan Filling

Preparation

Beat German chocolate cake mix and next 3 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into a greased and floured 13- x 9-inch baking pan.

Bake at 350° for 32 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.

Spread Coconut-Pecan Filling evenly on top of cake.

Note: For testing purposes only, we used Betty Crocker Super Moist German Chocolate Cake Mix.

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German Chocolate Cake Recipe

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