Shortcut German-Chocolate Cake

This chocolate cake with coconut-pean topping deserves special attention. Cakes require accurate oven temperatures to bake to perfection. Check oven temperatures occasionally. In too-hot ovens, cakes may develop tunnels and cracks. Too-cool oven cause cakes to become coarse.
Makes: 8 servings
Prep 30 mins
Bake 36 mins
Cool 10 mins 

Coconut, pecans and caramel make a sweet sauce for a twist on German chocolate cake.


  • 1 1/2 cups broken pecans
  • 3/4 cup sugar
  • 1/3 cup coarsely chopped sweet baking chocolate
  • 1/4 cup Dutch processed or unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 5 eggs
  • 1 1/2 teaspoons vanilla
  • Toasted Coconut-Pecan Caramel Sauce (recipe follows)


For cake: Grease a 9x1-1/2-inch round cake pan; line bottom with parchment paper. Grease parchment paper; set pan aside. In a blender or food processor, combine pecans, sugar, chopped chocolate, cocoa powder, baking powder and baking soda, pulsing until nuts are ground. Add eggs and vanilla. Blend or process till nearly smooth.
Spread nut mixture in the prepared pan. Bake in a 350 degrees oven about 30 minutes or till a toothpick inserted near center of cake comes out clean.
Remove from oven. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.
To serve, cut into wedges and place on dessert plates. Drizzle with Toasted Coconut-Pecan Caramel Sauce.

Toasted Coconut-Pecan Caramel Sauce



  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 12 1/4 - ounce jar caramel ice cream topping (room temperature)


  1. Spread coconut and pecans in a thin layer in a shallow baking pan. Bake in a 350 degrees oven for 6 to 8 minutes or till the coconut is toasted and the nuts are golden brown, stirring once or twice. Remove from oven. In a medium bowl, stir together caramel ice cream topping, coconut and pecans. Serve immediately or warm slightly in microwave before serving. Makes about 1-1/2 cups.

Nutrition Facts

(Shortcut German-Chocolate Cake)
Servings Per Recipe 8, vit. C (mg) 0, sodium (mg) 269, iron (mg) 2, vit. A (IU) 194, pro. (g) 8, calcium (mg) 121, cal. (kcal) 526, Fat, total (g) 28, carb. (g) 63, sat. fat (g) 5, chol. (mg) 133, fiber (g) 4

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Made with in NYC by Julius Choudhury

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Cake Magazine: Shortcut German-Chocolate Cake
Shortcut German-Chocolate Cake
Too-cool oven cause cakes to become coarse.
Cake Magazine
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