Delicious, although kind of difficult to make if not prepared.
For the crust
1 box German chocolate cake mix
2 eggs
1/2 C chopped nuts
1/4 oil
The topping
1 8 oz brick of cream cheese, softened
2 eggs
4 C powdered sugar (1 box or 16 oz)
1/2 C chopped nuts
Bake at 350° for 35-45 minutes.
Be sure to grease AND flour your cake pan. I used an aluminum pan this time; 9×13. I have used Pyrex in the past, but the tend to get over done.
The crust is very VERY thick. Don’t use a mixer. Use a fork like you’re making cookies and put the nuts in last. I used the bottom of a little smooth bowl to press the batter across the cake pan, dipped in some powder sugar (or it will stick to the bowl).
Be sure your crust batter reaches all corners and sides of your cake pan.
I did use a mixer for the filling/topping and it worked well. I did not mix my nuts in the batter, yet put pecan halves on top before putting in oven.
This recipe was one I got from a buddy back in the eighties…remember when powdered sugar only came in 1 pound boxes?
This batch took 35 minutes as viewed above…just browned.
Trivia…
did you know that German chocolate cake has nothing to do with Germans? Yes, it’s true. Some dude named German invented a type of chocolate, then slapped his name on it.
Now, you’re waaaay smarter than you were 5 minutes ago.
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