Dessert: German Chocolate Cake

If there was ever going to be a time for speaking in extremes, then that time is now. This is the best German Chocolate Cake you will ever have … in your lifetime … on this planet … ever. And it’s no surprise that my mom Noni tuned me in to this recipe. F

Ingredients

1 package (18.25 ounces) Devil's Food cake mix
1 package (3.9 ounces) chocolate instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
2 tablespoons espresso powder
1 tablespoon water
1 1/2 cups chocolate chips
Butter, for greasing pans

Instructions

Preheat the oven to 350 ºF.
Grease two 9" cake pans with butter. Set aside.
In a stand mixer fitted with the paddle attachment, combine the cake mix, instant pudding mix, eggs, sour cream, water, vegetable oil and espresso powder mixed with water. Beat on low speed, scraping down the sides, until the ingredients are throughly combined.
Stir in the chocolate chips then divide the batter evenly between the two prepared pans.
Bake the cakes on the center rack for 20-25 minutes, or until a toothpick inserted comes out clean.
Allow the cakes to cool in the pans for 20 minutes, then invert them onto a cooling rack and allow them to continue to cool while you make the frosting.

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