German Chocolate Crazy Cake

Popular
Health score
2%
German Chocolate Crazy Cake
170 min.
16
513kcal

Suggestions


Indulge in the rich and decadent flavors of German Chocolate Crazy Cake, a delightful dessert that is sure to impress your family and friends. This cake is not just a treat for the taste buds; it’s a celebration of textures and tastes that come together in perfect harmony. With its luscious layers of moist German chocolate cake, creamy coconut-pecan filling, and a drizzle of rich chocolate frosting, every bite is a heavenly experience.

What makes this cake truly special is its unique preparation method, which allows for a delightful surprise in every slice. The combination of flaked coconut and chopped pecans adds a delightful crunch, while the velvety frosting ties everything together beautifully. Perfect for any occasion, whether it’s a birthday, holiday gathering, or simply a sweet craving, this cake serves 16, making it ideal for sharing.

With a preparation time of just under three hours, you’ll find that the effort is well worth it when you see the smiles on your loved ones’ faces. Plus, the cake can be made ahead of time and stored in the refrigerator, allowing the flavors to meld together even more. So, gather your ingredients and get ready to create a dessert that will become a cherished favorite in your home!

Ingredients

  • 0.8 cup butter 
  • 0.5 cup chocolate frosting betty crocker® (from 1-lb container)
  • oz coconut flakes flaked ()
  •  egg yolk 
  • 12 oz evaporated milk canned
  • box chocolate cake mix betty crocker® supermoist®
  • cups pecans chopped
  • 1.5 cups sugar 
  • teaspoons vanilla 

Equipment

  • bowl
  • sauce pan
  • oven
  • microwave
  • serrated knife

Directions

  1. Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes.
  2. Remove from pans to cooling racks. Cool completely.
  3. In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks.
  4. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened.
  5. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
  6. Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up.
  7. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
  8. With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips.
  9. Cut strips into irregular pieces.
  10. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
  11. In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle.
  12. Drizzle over top of cake. Store covered in refrigerator.

Nutrition Facts

Calories513kcal
Protein4.49%
Fat58.23%
Carbs37.28%

Properties

Glycemic Index
8.13
Glycemic Load
13.15
Inflammation Score
-4
Nutrition Score
10.449130374452%

Flavonoids

Cyanidin
1.46mg
Delphinidin
0.99mg
Catechin
0.99mg
Epigallocatechin
0.77mg
Epicatechin
0.11mg
Epigallocatechin 3-gallate
0.31mg

Nutrients percent of daily need

Calories:513.44kcal
25.67%
Fat:34.76g
53.47%
Saturated Fat:16.09g
100.54%
Carbohydrates:50.07g
16.69%
Net Carbohydrates:46.03g
16.74%
Sugar:36.84g
40.94%
Cholesterol:77.64mg
25.88%
Sodium:333.64mg
14.51%
Alcohol:0.26g
100%
Alcohol %:0.28%
100%
Caffeine:3.11mg
1.04%
Protein:6.03g
12.06%
Manganese:1.04mg
51.85%
Phosphorus:205.08mg
20.51%
Copper:0.39mg
19.65%
Fiber:4.04g
16.16%
Selenium:9.44µg
13.49%
Iron:2.25mg
12.49%
Magnesium:47.45mg
11.86%
Calcium:117.95mg
11.8%
Vitamin B1:0.16mg
10.85%
Vitamin B2:0.17mg
10.2%
Zinc:1.38mg
9.22%
Potassium:299.52mg
8.56%
Vitamin A:390.13IU
7.8%
Folate:29.51µg
7.38%
Vitamin E:1.05mg
7.01%
Vitamin B5:0.54mg
5.38%
Vitamin B6:0.1mg
5.18%
Vitamin B3:0.72mg
3.62%
Vitamin K:2.44µg
2.33%
Vitamin B12:0.14µg
2.33%
Vitamin D:0.26µg
1.76%