coconut-free german chocolate cake
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Do you love German chocolate cake but hate coconut? I created this recipe without the flaked coconut.
yield
10 serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For coconut-free german chocolate cake
- CAKE
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2 cmilk chocolate chips
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1package Swiss chocolate cake mix (18.25 oz)
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4 Tbspchocolate syrup
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1 ccold fat-free milk, divided
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1/3 cvegetable oil
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3whole eggs
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3/4 cmalted milk powder
- FROSTING
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1 tubefrozen whipped topping, thawed
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8 ozcream cheese, softened
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3/4 ccold fat-free milk
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1/2 cplain Greek yogurt
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1 1/4 calmond butter
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2 tspcoconut extract
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1 cchopped honey-roasted peanuts
How To Make coconut-free german chocolate cake
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1Preheat oven to 350 degrees F.
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2To make the cake, coat two 8-inch round cake pans with cooking spray. Add chocolate chips between the cake pans.
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3In a large bowl, combine the cake mix, chocolate syrup, milk, vegetable oil and eggs. Beat at medium speed for 3 minutes. Add malted milk powder and beat again at low speed for 35 seconds until blended.
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4Pour into the prepared cake pans.
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5Bake for 25 minutes or until a toothpick inserted the center comes out clean. Cool completely for 10 minutes.
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6To make the frosting, combine whipped topping, cream cheese, milk, Greek yogurt, almond butter, and coconut extract in a medium bowl; mix well. Stir in chopped nuts; whisk together until blended.
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7Refrigerate for 2 hours.
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8Place a first cake onto a serving plate. Spread half the frosting evenly over top. Place a second cake on top and spread remaining frosting on the sides and top of the cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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