I am totally in love!!
A friend of mine requested a German Chocolate Cake.....I cringed at the request because I am not good at layered cakes, frosting, and all the talent it takes to create beauty in a cake.
So you know me, I went in search of something simple, but with the same flavors, and of course I had to use my own personal touch.....
Have you ever used this product? Liquid caramel in a bottle!! Now that really makes things simple (and yummy!).
My daughter mixes this in with her chocolate milk. I haven't tried it yet myself, but I'm sure it's good.
If you ever feel the urge of a sinful treat coming on, you have got to make these bars. And if you eat them just barely warm.....oh my goodness!!! And that's all I have to say.....
This recipe is linked to:
German Chocolate Bars
1 box German chocolate cake mix
1 c. butter, melted and divided
3 large eggs, divided
1 (8 oz.) pkg. cream cheese, soft
1 tsp. vanilla extract
1 - 16 oz. box confectioners sugar
1 c. sweetened flaked coconut (a little extra for top)
1 c. coarsely chopped pecans (a little extra for top)
Preheat oven to 350 degrees F. Spray a 13x9 glass baking pan with nonstick spray.
In a large bowl, combine cake mix, 1/2 c. melted butter and 1 egg. Beat at low speed with an electric mixer until combined. Press into bottom of prepared pan, and set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in remaining 2 eggs and vanilla. Gradually beat in confectioners sugar until smooth. Add remaining 1/2 c. melted butter, beating at low speed until combined. Stir i coconut and pecans. Pour evenly over cake mix layer. Sprinkle top lightly with chopped pecans and coconut. Bake for 45 minutes (mine was less), or until center is slightly set. Let cool completely before cutting into bars. Drizzle with Hersey's caramel ice cream topper before serving.