Description
This German Chocolate Layer Cake features a rich, fudgy base, gooey caramel filling, and is topped with chocolate chips and pecans for a delightful dessert experience.
Ingredients
Scale
- 1 box German chocolate cake mix
- 1 cup evaporated milk, divided
- 1/2 cup unsalted butter, melted
- 1 package (14 oz) caramels, unwrapped
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- Nonstick cooking spray or butter for greasing
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Set aside.
- In a large mixing bowl, combine the German chocolate cake mix, 1/2 cup of evaporated milk, and the melted butter. Stir until the mixture forms a thick dough-like batter.
- Spread half of the batter evenly into the bottom of your prepared pan. Bake for 10 minutes.
- While the base is baking, melt the caramels with the remaining 1/2 cup of evaporated milk in a medium saucepan over low heat, stirring until smooth and glossy.
- Once the bottom layer is baked, pour the warm caramel evenly over the base. Sprinkle the chopped pecans and chocolate chips over the caramel, then drop spoonfuls of the remaining batter over the top.
- Return the pan to the oven and bake for another 20–25 minutes.
- Let the cake cool in the pan for at least 30 minutes before slicing.
Notes
- This cake is rich; serve in small pieces for a satisfying dessert.
- For a firmer texture, chill the cake in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 29g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg