German Chocolate Cake Recipe: Moist, Decadent, and Easy to Make
A moist German Chocolate Cake layered with a creamy pecan and chocolate frosting, perfect for sharing with loved ones. Easy to make and decadent, this classic dessert delights with its rich chocolate flavor and nutty crunch.
Servings: 10 servings
Calories: 450kcal
Ingredients
- 1 box German Chocolate cake mix
- 1 (3 oz) box instant vanilla pudding mix
- 3 large eggs
- 1/3 to 1/2 cup vegetable oil
- 1¼ cups water
- 8 oz cream cheese, softened
- 1 scant cup granulated sugar
- 1 (12 oz) frozen whipped topping, thawed
- 1 scant cup confectioners sugar
- 1 cup chopped pecans
- 1 Giant Hershey bar, grated
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the German Chocolate cake mix, instant vanilla pudding mix, eggs, oil, and water as directed on the cake mix package. Beat with an electric mixer until the batter is smooth and well combined.
- Bake the Cake Layers: Grease two 8-inch round cake pans thoroughly. Divide the batter evenly between the pans. Bake in a preheated 350°F (175°C) oven for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the pans from the oven and allow the cakes to cool completely in the pans, then transfer to a wire rack.
- Prepare the Frosting: In a large stand mixer bowl, beat the softened cream cheese and granulated sugar on medium-high speed for about 20 minutes until light and fluffy.
- Add the confectioners sugar to the cream cheese mixture and continue beating until smooth and evenly combined.
- Gently fold in the thawed whipped topping, chopped pecans, and grated Giant Hershey bar, mixing carefully to keep the frosting light and airy.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous amount of frosting over the top. Repeat with the second layer, covering the entire cake with the remaining frosting.
- Chill the cake in the refrigerator for 1 hour before serving
Notes
Allow the cake to cool completely before assembling to prevent the frosting from melting.
The grater method for the Giant Hershey bar ensures even chocolate distribution.
Store the cake in the refrigerator for up to 2 days or freeze for up to 2 months.
The grater method for the Giant Hershey bar ensures even chocolate distribution.
Store the cake in the refrigerator for up to 2 days or freeze for up to 2 months.