Ooey Gooey German Chocolate Cake

Ooey Gooey German Chocolate Cake is a decadent dessert featuring rich, moist chocolate cake layered with a luscious, gooey coconut-pecan frosting. The cake combines deep chocolate flavors with a creamy, chewy topping that oozes with sweetness and texture.

German chocolate cake did not originate in Germany; rather, it is an American creation. It was named after Sam German, a prominent American baker who developed a type of sweet baking chocolate for Baker’s Chocolate in the 1950s. The cake became popular in the U.S. after a recipe for “German’s chocolate cake” was published in a 1957 Dallas newspaper.

Ooey Gooey German Chocolate Cake

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This is a decadent dessert featuring rich, moist chocolate cake layered with a luscious, gooey coconut-pecan frosting.

• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Total Time: 38 minutes
• Yield: 18 servings 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

1 (18.25 ounce) box chocolate cake mix*, using ingredients per package directions 1 (14 ounce) can sweetened condensed milk 1 (14 ounce) can caramel topping 1 (16 ounce) container coconut pecan frosting 1 cup chopped pecans

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Instructions

1. Heat oven to 350 degrees F.
2. Coat a 13 x 9 x 2 inch baking dish with cooking spray.
3. Pour batter into the baking dish.
4. Bake for 28 to 30 minutes, or until a wooden pick inserted in center comes out clean.
5. Let cool for 5 minutes, then poke holes in top of cake using a wooden spoon handle.
6. In a medium bowl, mix sweetened condensed milk and caramel topping.
7. Pour mixture slowly over cake while still warm.
8. Cover and refrigerate for 8 hours or overnight.
9. Spread frosting over cake, sprinkle with pecans and serve.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.