Oh German chocolate cake, how I love you so! The traditional layered chocolate cake is a chocoholic’s dream, with layers of moist chocolate cake in between more layers of chocolate syrup. Top it off with a sweet, glazed coconut-pecan frosting, and the result is decadence defined. If I were stranded on a desert island with a German chocolate cake, I would die a happy lady! By using the recipe below, this cake becomes super low maintenance without sacrificing any flavor.
Instead of creating multiple layers, this recipe combines all of the chocolaty goodness into one layer. Yum! Whip up this rich dessert in the slow cooker and scoop it straight out into serving bowls when you’re ready. This isn’t a let-it-cool-and-slice-it kind of cake. It will be so warm that it melts all of your ice cream, creating a bowl that you’ll want to lick clean!
Slow Cooker German Chocolate Cake
Ingredients
1 16.25-ounce box German chocolate cake
1/2 cup butter, melted
1 cup buttermilk
1/2 cup chocolate syrup
2 eggs
1 teaspoon vanilla extract
1/2 cup chocolate chips
2 15-ounce cans coconut-pecan frosting
1 cup sweetened coconut flakes
Directions
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When I was young, I couldn’t get enough of this dish. I’d always ask my mom to cook it.
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