Bready or Not Original: Quick German Chocolate Cake Bars
Do you need a fast-to-make German Chocolate Cake, and one that's portable without a fuss? Then this recipe is for you! No one will be able to tell this is a doctored cake mix.
Course: Dessert
Cuisine: American
Keyword: cake, cake mix, chocolate, coconut
Author: Beth Cato
Equipment
9x13 pan
aluminum foil
Ingredients
crust
15ounceGerman Chocolate Cake Mix such as Betty Crocker brand
1/2teaspoonespresso powder optional
1/2cupunsalted butter 1 stick, melted
1large egg room temperature
filling
14ouncesweetened condensed milk
1teaspoonvanilla extract
1large egg room temperature
1cuppecan pieces
1cupunsweetened coconut either shredded or flaked
1/2cupmilk chocolate chips
Instructions
Preheat oven at 350-degrees. Line a 9x13 pan with foil and apply nonstick spray or butter.
In a big bowl, mix together the cake mix, espresso powder (if using), butter, and egg. Press the dough into the bottom of the pan and even out. Bake for 7 minutes. While that's cooking, prepare the filling.
In the same big bowl (no need to wash it), mix together the sweetened condensed mix, vanilla, egg, pecans, and coconut. Once the crust's first bake is done, bring it out of the oven. Pour the filling over it and even out. Sprinkle chocolate chips on top.
Bake for an additional 24 to 30 minutes, until the top is golden brown. Remove from oven and cool completely, speeding the process in the fridge, if desired. Use foil to lift bars onto a cutting board to divide into slices. Store covered or individually wrapped at room temperature.