Momma made a great German Chocolate cake from scratch. I never was a real coconut fan but hers was always a hit at family gatherings. My cake bars are made with a German Chocolate Cake Mix which serves as the “crust” of the cake. There are different versions of this cake and of course, different names for this cake – Ooey Gooey Cake, Chess Cake, Snacking Cake. The ingredients may vary.
It is important that your eggs and cream cheese are at room temperature so that the mixing end product will be smooth. Sifting your confectioners sugar will eliminate those little white pieces of hard sugar. SIFT THEM ALL OUT!
They bake slow and easy at about an hour. Watch them at the hour mark. If they are not light golden brown on top, leave about 5-10 more minutes.
They must be cooled completely before cutting or you will not be happy with the result. SO have patience. It will be worth it.
I love boxing these up and giving these away. Of course, I always keep one or two for myself. Why not! The next time you need a dessert for a school or family function, try this one. I guarantee it will be a hit!
GERMAN CHOCOLATE CAKE BARS
Ingredients
CRUST
- 1 German Chocolate cake Mix
- 1 egg, room temperature
- 1/2 cup butter, melted and cooled
- 1/2 cup pecans
TOPPING
- 1 box (16 oz.) confectioners sugar, sifted
- 1 8 oz pkg. Philadelphia Cream Cheese, room temperature
- 3 eggs, room temperature
Instructions
CRUST
Preheat oven 300 degrees. Spray 13 x 9 pan with nonstick spray with flour lightly.
In a large bowl, pour cooled butter, eggs, and pecans. Whisk well. Using a sturdy spoon, add cake mix and stir until well combined. This will be a stiff mixture but use that sturdy large spoon to ensure that all cake mix powder is combined.
Press into the bottom of the cake pan evenly. Set aside.
TOPPING
In mixing bowl, add cream cheese and eggs. Beat until smooth. Slowly add confectioners sugar, a cup at a time until all has been added. Beat until smooth.
Pour evenly over the top of the crust.
Bake an hour and ten minutes or u til top is light golden brown. Cool completely before cutting to squares.
Notes
Eggs and cream cheese must be at room temperature for optimal mixing.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 192Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 91mgSodium: 134mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 4g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.