Well, I’m back from the Blissdom conference & slowly getting back into the swing of things! It took me a couple of days to get caught up on my sleep & I’ve also been trying to get the house back in order since it kind of fell apart during my absence. Funny how that happens, huh?! I hope to share some pictures from my trip & also give you a little recap later this week! Until then, I have a yummy recipe to share!
This past Sunday was my husband’s birthday. He LOVES German Chocolate Cake & pretty much requests it every year. Luckily, he married into the right family….you see, my mom has an AMAZING German Chocolate Cake recipe. So amazing in fact, that people who don’t like German Chocolate Cake (such as myself) will find themselves scarfing down a piece in no time flat & then contemplate a second helping!
Yeah….it’s that good!
The awesome part about the recipe, is that it’s just a box mix with a little added twist! But, the twist is what makes it SO YUMMY!
Betty Crocker German Chocolate Cake Box Mix – Super Moist
1 1/4 water
1/2 cup vegetable oil
3/4 cup chopped pecans
1 cup coconut flakes
1 8 oz. package cream cheese (softened)
1 stick butter (softened)
1 lb box powdered sugar (I bought a 2 lb bag & just used half of it.)
1 tsp vanilla
Preheat oven to 350 degrees.
Spray 9×13 glass baking dish with cooking spray. Cover bottom of baking dish with coconut flakes & chopped pecans. Mix cake mix with eggs, water, & oil (per box instructions) and pour over the coconut/pecan mixture.
In a separate bowl combine cream cheese, butter, powdered sugar, & vanilla. Using a mixer, mix ingredients thoroughly until powdered sugar is completely dissolved. Using a rubber spatula, add cream cheese mixture to the top of the cake mix. The cream cheese mixture will sink down into the cake mix as you add it in.
Bake for 40 minutes. Slice cake into individual servings & serve upside down.