I remember the good ol’ days when Mom emerged from the kitchen with a scrumptious homemade German chocolate cake she’d spent hours making. But with today’s busy schedules, I often look for recipes to share that taste great like Mom’s but require less time in the kitchen. This revamped German Chocolate cake recipe, done in half the time of Mom’s homemade cake, has just as much flavor and is so simple—you won’t even have to put on an apron. These cake bars are small in size and large in flavor. Make a batch and watch them disappear!
1 box German chocolate cake mix
1 cup butter, melted and divided
3 large eggs, divided
1 8-ounce package cream cheese, softened
1 teaspoon vanilla extract
1 16-ounce box confectioners’ sugar
1 cup sweetened flaked coconut
1 cup chopped pecans
- Preheat oven to 350 and spray a 13 x 9-inch glass baking pan with nonstick cooking spray.
- In a large bowl, combine cake mix, 1/2 cup melted butter and 1 egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan and set aside.
- In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in remaining 2 eggs and vanilla. Gradually beat in confectioners’ sugar until smooth. Add remaining 1/2 cup melted butter, beating at low speed until combined. Stir in coconut and pecans. Pour evenly over cake mix layer. Bake for 45 minutes, or until center is slightly set. Let cool completely before cutting into bars. Makes 24 bars.
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