German Chocolate Cake Truffles

For a bite-sized indulgence, try these German Chocolate Cake Truffles. They’re the perfect treat for any occasion.

Here’s how to make them

Ingredients for Mini Truffles

1/2 cup of leftover German Chocolate Cake (crumbled)
1/4 cup of leftover coconut-pecan frosting
1 cup of semisweet chocolate chips
1 tablespoon of vegetable shortening
1/4 cup of shredded coconut (for coating)

Directions

Crumble the baked and cooled German chocolate cake into a large mixing bowl.

In the same bowl, add sweetened condensed milk, shredded coconut, chopped pecans, semisweet chocolate chips, milk chocolate chips, vanilla extract, and salt. Mix everything together until well combined.

Using your hands, shape the mixture into small truffle-sized balls and place them on a baking sheet lined with parchment paper. Chill them in the refrigerator for about 30 minutes to firm up.

In a microwave-safe bowl, melt the semi-sweet or dark chocolate with the vegetable oil in 30-second intervals, stirring between each interval until smooth.

Using a fork or toothpick, dip each chilled truffle into the melted chocolate to coat evenly. Allow any excess chocolate to drip off.

Place the coated truffles back on the parchment paper and let them set.

Optionally, you can drizzle some additional melted chocolate on top for decoration or sprinkle with chopped pecans or coconut.

Once the chocolate coating has hardened, your German Chocolate Cake Truffles are ready to enjoy!

Instructions

In a mixing bowl, combine the crumbled German Chocolate Cake and coconut-pecan frosting.
Roll the mixture into small truffle-sized balls and place them on a parchment-lined tray.
Freeze the truffle balls for about 30 minutes.
In a microwave-safe bowl, melt the semisweet chocolate chips and vegetable shortening in 20-second intervals, stirring between each interval until smooth.
Using a fork, dip each frozen truffle into the melted chocolate, allowing excess chocolate to drip off.
Place the coated truffles back on the parchment paper and sprinkle them with shredded coconut.
Allow the chocolate to set before serving.

Perfect for Any Occasion:These German Chocolate Cake Truffles are bite-sized pieces of heaven, perfect for parties, gifts, or satisfying your sweet cravings.

German Chocolate Cake Pancakes

Start your day with a sweet twist by making German Chocolate Cake Pancakes. Here’s how to create this decadent breakfast treat:

Ingredients for Pancakes

1 cup of all-purpose flour
2 tablespoons of unsweetened cocoa powder
2 tablespoons of granulated sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 large egg
1 cup of buttermilk
1/4 cup of brewed coffee (cooled)
2 tablespoons of vegetable oil
1/2 teaspoon of pure vanilla extract
1/2 cup of crumbled leftover German Chocolate Cake

Directions

For the German Chocolate Topping: In a small saucepan, combine sweetened shredded coconut, chopped pecans, semi-sweet chocolate chips, evaporated milk, granulated sugar, unsalted butter, and pure vanilla extract.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes a creamy, caramel-like consistency. This should take about 5-7 minutes. Remove from heat and set aside.
For the Pancakes:

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.

In another bowl, beat the egg, then add buttermilk, melted unsalted butter, and pure vanilla extract. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Stack the pancakes on serving plates and generously spoon the prepared German Chocolate Topping over them.

Optional: Add additional shredded coconut, pecans, or chocolate chips as a garnish.

These German Chocolate Cake Pancakes are a delicious fusion of breakfast and dessert. The fluffy cocoa-infused pancakes are topped with a rich and decadent German Chocolate topping, making them a delightful treat for any occasion.

Toppings:Coconut-pecan frosting (leftover)
Chocolate sauce
Chopped pecans
Shredded coconut

Instructions

In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the egg, buttermilk, brewed coffee, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the crumbled German Chocolate Cake.
Heat a griddle or non-stick skillet over medium-high heat and grease it lightly.
Pour 1/4 cup of pancake batter onto the hot griddle for each pancake.
Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
Serve the pancakes with a dollop of leftover coconut-pecan frosting, a drizzle of chocolate sauce, chopped pecans, and shredded coconut.

A Decadent Breakfast Treat:German Chocolate Cake Pancakes are a delightful way to start your day with a sweet and indulgent breakfast.

German Chocolate Cake Oatmeal

If you prefer a warm and comforting breakfast, try German Chocolate Cake Oatmeal. Here’s how to make this satisfying dish:

Ingredients for Oatmeal

1 cup of old-fashioned rolled oats
2 cups of milk (or a milk alternative)
2 tablespoons of unsweetened cocoa powder
2 tablespoons of granulated sugar
1/4 cup of shredded coconut
1/4 cup of chopped pecans
1/4 cup of crumbled leftover German Chocolate Cake

Toppings:Coconut-pecan frosting (leftover)

Additional shredded coconut
Chocolate chips

Directions

For the German Chocolate Topping: In a small saucepan, combine sweetened shredded coconut, chopped pecans, semi-sweet chocolate chips, evaporated milk, granulated sugar, unsalted butter, and pure vanilla extract.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes a creamy, caramel-like consistency. This should take about 5-7 minutes. Remove from heat and set aside.

For the Oatmeal: In a medium saucepan, combine old-fashioned rolled oats, milk, unsweetened cocoa powder, granulated sugar, shredded sweetened coconut, chopped pecans, pure vanilla extract, and a pinch of salt.

Cook over medium heat, stirring occasionally, until the oats are cooked and the oatmeal has reached your desired consistency. This should take about 5-7 minutes.

Serve the chocolate oatmeal in bowls and generously spoon the prepared German Chocolate Topping over it.

Optional: Add additional shredded coconut, pecans, or chocolate chips as a garnish.

This German Chocolate Cake Oatmeal is a delightful breakfast option that combines the flavors of a classic cake with the heartiness of oatmeal. The creamy chocolate oatmeal is topped with a rich and indulgent German Chocolate topping, making it a fantastic way to start your day.

Instructions

In a saucepan, combine the rolled oats and milk.
Cook over medium heat, stirring frequently, until the oats are soft and the mixture thickens (about 5-7 minutes).
Stir in the unsweetened cocoa powder and granulated sugar.
Add the shredded coconut, chopped pecans, and crumbled German Chocolate Cake. Cook for an additional 2-3 minutes.
Serve the oatmeal in bowls, topped with a dollop of leftover coconut-pecan frosting, additional shredded coconut, and a sprinkle of chocolate chips.
A Satisfying and Comforting Breakfast:
German Chocolate Cake Oatmeal is a cozy and satisfying breakfast option for those who love a sweet start to the day.

German Chocolate Cake Smoothie

For a refreshing and nutritious treat, try a German Chocolate Cake Smoothie. Here’s how to make this indulgent beverage:

Ingredients for the Smoothie

1 banana
1/2 cup of Greek yogurt
1/2 cup of milk (or a milk alternative)
2 tablespoons of unsweetened cocoa powder
2 tablespoons of shredded coconut
2 tablespoons of chopped pecans
1/4 cup of crumbled leftover German Chocolate Cake
1 cup of ice cubes

Directions

Peel the ripe banana and place it in a blender.

Add unsweetened almond milk, unsweetened cocoa powder, shredded sweetened coconut, chopped pecans, rolled oats, pure maple syrup, pure vanilla extract, and a pinch of salt to the blender.

If you prefer a thicker smoothie, you can also add a handful of ice cubes.

Blend all the ingredients until smooth and creamy.

Taste the smoothie and adjust the sweetness with additional maple syrup, if desired.

Pour the German Chocolate Cake Smoothie into a glass.

If you’d like, garnish it with a dollop of whipped cream and an extra sprinkle of shredded coconut.

Serve immediately and enjoy your German Chocolate Cake Smoothie!

This German Chocolate Cake Smoothie is a delightful and healthier way to enjoy the flavors of the classic cake in a liquid form. It’s a fantastic treat for breakfast or as a satisfying snack.

Instructions

Place all the ingredients in a blender.
Blend until smooth and creamy.
Pour the smoothie into a glass and garnish with additional shredded coconut and chopped pecans.
A Refreshing and Nutritious Treat:
German Chocolate Cake Smoothie offers all the flavors of the cake in a convenient and healthy form.

German Chocolate Cake Donuts

For a unique twist on the classic, try German Chocolate Cake Donuts. Here’s how to make these delectable donuts:

Ingredients for Donuts

1 cup of all-purpose flour

1/4 cup of unsweetened cocoa powder
1/2 cup of granulated sugar
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 large egg
1/2 cup of buttermilk
2 tablespoons of unsalted butter, melted
1/2 teaspoon of pure vanilla extract
1/2 cup of crumbled leftover German Chocolate Cake

Glaze

1/2 cup of semisweet chocolate chips

2 tablespoons of unsalted butter
2 tablespoons of corn syrup
2 tablespoons of milk
1/2 cup of powdered sugar
1/4 cup of chopped pecans
1/4 cup of shredded coconut

Directions

For the German Chocolate Topping: In a small saucepan, combine sweetened shredded coconut, chopped pecans, semi-sweet chocolate chips, evaporated milk, granulated sugar, unsalted butter, and pure vanilla extract.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes a creamy, caramel-like consistency. This should take about 5-7 minutes. Remove from heat and set aside.

For the Donuts: Preheat your oven to 350°F (175°C) and grease a donut pan.

In a mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.

In another bowl, beat the egg, then add buttermilk, melted unsalted butter, and pure vanilla extract. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Carefully spoon the batter into the donut pan, filling each cavity about 2/3 full.

Bake in the preheated oven for about 10-12 minutes, or until a toothpick inserted into a donut comes out clean.

Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Once the donuts are cooled, generously spoon the prepared German Chocolate Topping over each donut.

Enjoy your homemade German Chocolate Cake Donuts!

These German Chocolate Cake Donuts are a sweet and satisfying treat that brings the flavors of a classic cake into a delightful breakfast or dessert option.

Instructions

Preheat your oven to 350°F (175°C) and grease a donut pan.
In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the crumbled German Chocolate Cake.
Spoon the batter into the donut pan, filling each cavity about two-thirds full.
Bake for 10-12 minutes or until the donuts spring back when touched.
Let the donuts cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
For the glaze, in a saucepan, melt the chocolate chips, butter, corn syrup, and milk over low heat, stirring until smooth.
Remove from heat and whisk in the powdered sugar until the glaze is silky.
Dip each donut into the glaze, then sprinkle with chopped pecans and shredded coconut.

A Delectable Twist on a Classic:German Chocolate Cake Donuts offer a unique and delightful way to enjoy the flavors of the beloved cake.

German Chocolate Cake Icebox Cake

For a no-bake and fuss-free dessert, try a German Chocolate Cake Icebox Cake. Here’s how to make this creamy delight:

Ingredients for the Icebox Cake

1 box of chocolate graham crackers
2 cups of heavy cream
1/4 cup of powdered sugar
1/4 cup of unsweetened cocoa powder
1/2 cup of shredded coconut
1/2 cup of chopped pecans
1/2 cup of crumbled leftover German Chocolate Cake

Directions

For the Cake: Preheat your oven according to the instructions on the German chocolate cake mix box.

Prepare and bake the German chocolate cake as per the box instructions. Use a 9×13 inch baking dish. Allow the cake to cool completely.

For the Filling: In a large saucepan, combine sweetened shredded coconut, chopped pecans, heavy cream, granulated sugar, unsalted butter, egg yolks, and pure vanilla extract.

Cook over medium heat, stirring constantly, until the mixture thickens and becomes a creamy, caramel-like consistency. This should take about 10-15 minutes. Remove from heat and let it cool.

For the Topping:In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth.
Assembly:Once the cake is cooled, use the back of a wooden spoon to poke holes all over the cake.

Pour the cooled coconut-pecan filling over the cake, making sure it fills the holes and covers the entire surface.

Drizzle the chocolate topping over the coconut-pecan filling.

Refrigerate the cake for at least 4 hours or overnight to allow it to set and become an icebox cake.

Serve chilled and enjoy your indulgent German Chocolate Cake Icebox Cake!

This German Chocolate Cake Icebox Cake is a delightful and no-bake dessert that captures the rich and nutty flavors of the classic cake. It’s perfect for gatherings and special occasions.

Instructions

In a mixing bowl, whip the heavy cream until it begins to thicken.
Add the powdered sugar and unsweetened cocoa powder, then continue whipping until stiff peaks form.
In a serving dish, spread a layer of chocolate graham crackers.
Top the graham crackers with a portion of the whipped cream mixture.
Sprinkle with shredded coconut, chopped pecans, and crumbled German Chocolate Cake.
Repeat the layers until you’ve used all the ingredients, finishing with a layer of whipped cream on top.
Cover the dish and refrigerate for at least 4 hours or until the graham crackers have softened.
Slice and serve this no-bake delight.
A No-Bake Creamy Delight:
German Chocolate Cake Icebox Cake is a simple yet luscious dessert that’s perfect for when you want a chilled treat without the fuss of baking.

German Chocolate Cake Bars

Ingredients

1 box of German chocolate cake mix

1/2 cup of unsalted butter, melted
1 can (14 ounces) of sweetened condensed milk
1 cup of chopped pecans
1 cup of shredded coconut
1 cup of semisweet chocolate chips

Directions

For the Bars:Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a large mixing bowl, combine the German chocolate cake mix, melted unsalted butter, and one large egg. Mix until the ingredients are well combined.

Press the mixture evenly into the bottom of the prepared baking pan to form the crust.

For the Topping:In a saucepan over medium heat, combine evaporated milk, granulated sugar, unsalted butter, egg yolks, and pure vanilla extract.

Cook and stir continuously until the mixture thickens and becomes a creamy, caramel-like consistency. This should take about 10-15 minutes.

Remove the saucepan from heat and stir in the sweetened shredded coconut and chopped pecans.

Assembly:Pour the coconut-pecan topping over the crust in the baking pan, spreading it out evenly.

Bake in the preheated oven for about 25-30 minutes, or until the topping is set and the edges are lightly browned.

Allow the bars to cool in the pan, then cut them into squares.

Serve and enjoy your homemade German Chocolate Cake Bars!

These German Chocolate Cake Bars are a delightful and portable twist on the classic cake, combining a rich chocolate crust with a nutty and coconut topping.

Baking Instructions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
In a bowl, mix the cake mix and melted butter until crumbly.
Press half of the mixture into the prepared pan.
In a saucepan, combine the sweetened condensed milk, chopped pecans, and shredded coconut.
Spread the coconut mixture over the crust.
Sprinkle the remaining cake mixture and chocolate chips over the top.
Bake for 25-30 minutes or until golden brown.
Serving Tip:
Once cooled, cut into bars and serve as a delightful dessert or snack.

Conclusion

These additional seven German Chocolate Cake recipes offer a wide range of ways to enjoy the rich and delightful flavors of this classic dessert. From mini truffles and indulgent pancakes to creamy smoothies and delectable donuts, there’s a German Chocolate Cake treat for every occasion and craving. You can explore the versatility of this beloved cake and enjoy its flavors in various forms, whether you’re looking for a bite-sized indulgence, a satisfying breakfast, a refreshing beverage, a unique twist, or a no-bake dessert. So, pick your favorite recipe, gather your ingredients, and savor the sweet tradition and indulgence that each variation brings to the table!