• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Shop
  • Contact

Jennifer Cooks

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Shop
  • Contact
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Shop
  • Contact
×
Home » German Chocolate Snack Cake

By Jennifer 2 Comments

German Chocolate Snack Cake

Jump to Recipe Print Recipe

german chocolate snack cakeSoutherners put their heart and soul into their cooking, and take great pride in bringing a smile to a loved one's face when they bite into one of their delicious creations.  And no dinner is quite complete without something sweet! So, when I was recently contacted by the publishers of Southern Living Classic Southern Desserts letting me know that their new dessert book was being released, and asked me to do a recipe feature, I was honored and super excited to say the least, and couldn't wait to get my hands on it!

The book is beautiful and packed full of delicious desserts!  I devoured each page, taking in the beautiful pictures and reading the recipes and history of them.  I truly found Classic Southern Dessert recipes, like Summertime Peach Ice Cream, Fresh Georgia Peach Pie, Classic Southern Triple-Decker Strawberry Cake, Pecan Pie…this list goes on and on.

Southern-Living-Classic-Southern-Desserts

Flipping through this book, I had a hard time choosing what to make but ultimately decided to make the German Chocolate Snack Bars.  They were very easy and delicious!  I thought they tasted like a dense brownie with a cheesecake topping.  They're easy to pick up and eat by hand, making them perfect for packing in a lunch or taking to a potluck!

They actually turned out looking very similar to the photo in the book:

german-chocolate-snack-cake

SaveSaved! SaveSaved!

German Chocolate Snack Cake

No ratings yet
Print Pin Rate
Author: Jennifer Locklin

Ingredients

  • ½ cup chopped pecans
  • 1 18.25-oz. package German chocolate cake mix
  • 4 large eggs divided
  • ½ cup butter melted
  • 1 16-oz. package powdered sugar
  • 1 8-oz. package cream cheese, softened
Get Recipe Ingredients

Instructions

  • Preheat oven to 350°. Arrange pecans in a single layer in a shallow pan. Bake pecans 5 to 7 minutes or until lightly toasted and fragrant. Remove from oven. Reduce oven temperature to 300°.
  • Stir together cake mix, pecans, 1 egg, and butter; press mixture into bottom of a lightly greased 13- x 9-inch pan.
  • Beat powdered sugar, softened cream cheese, and remaining 3 eggs at medium speed with an electric mixer until smooth. Spoon powdered sugar mixture over batter in pan, spreading to edges.
  • Bake at 300° for 1 hour. Let cake cool completely (about 1 hour). Remove cake from pan to a cutting board, and cut into 2 ½- to 3-inch squares.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

 

Filed Under: Cakes, Desserts, Uncategorized Tagged With: cake, desserts, sweets

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Marie Uchida says

    March 30, 2016 at 8:20 pm

    Aloha Jennifer, I wanted to know if I made your German Chocolate Snack Cake, should I follow your exact instructions even though the cake box industry reduced the box mix from 18.25 oz to only 15.25 oz. Not sure what to do here……Any suggestions or any feedback would be much appreciated. Much Mahalo for taking the time to read this.

    Reply
    • Jennifer says

      March 30, 2016 at 10:24 pm

      Hello! I believe it will work just fine with the reduced size cake mix. I would follow the same instructions with the same ingredients added. I may make a slightly thinner bottom, but I think it will be just fine. Thanks for taking the time to comment!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


Follow Us:

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS Feed
  • Twitter
  • Tumblr

Yummly Publisher
my foodgawker gallery

Recent Posts

  • Grilled Caribbean jerk chicken on a charcoal grill with smoky char marks
    Caribbean Jerk Chicken
  • Old-Fashioned Vanilla Butter Meltaway Cookies
    Vanilla Butter Meltaway Cookies
  • Creamy Poblano and Shrimp Enchiladas
    Creamy Shrimp and Poblano Enchiladas
  • Cold Green Bean Salad with Citrus Vinagrette and garnished with orange supremes, blue cheese, toasted walnuts, and pomegranate arils.
    Green Bean Salad with Citrus Dressing

Footer

↑ back to top

Quick Links

  • About
  • Contact
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Information

  • Home
  • Recipes

Copyright © 2024 JENNIFER COOKS

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required