You Might Want To Double The Amount – These Will Be Devoured!
I have always loved German Chocolate Cake. Of course, the topping has always been my favorite part, because I thought the cake part was just a bit “weak” on chocolate taste. But it was so light and airy, it seemed impossible that it was holding up this very heavy topping. I have never understood the physics of why it just didn’t collapse inward upon itself.
When I came across this decadent recipe from Six Sister’s Stuff, I knew that I had found the answer to my dissatisfaction with German Chocolate cake. These are almost like brownies, but a bit more on the cake-y side, which I normally don’t like in a brownie-type dessert, but these are spread so thin in a 9×13 baking pan, that it is not the same as having a little bit of topping on a 3-layer cake.
In this case, you are not tasting the cake. It is just there giving the topping something to, well, top. It is that dreamy coconut-pecan topping that really comes to the front and shines like a star. You can even put chocolate chips on the top, but to me, that spoils the effect, and I would leave them off, as shown in the image.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: If you really want these to be more like an authentic German Chocolate cake, use a German Chocolate Cake mix in place of the recommended Devil’s Food cake mix. On the other hand, if you want to go hell-bent-for-leather in the chocolate department, you could use Duncan Hines Triple Chocolate mix. That has the extra chocolate pack. YUM!
Recipe courtesy of Six Sisters’ Stuff, image courtesy of Bake or Break
Leave A Comment