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Print This Delicious German Chocolate Crunch Cake Recipe

German Chocolate Crunch Cake Recipe

A German Chocolate cake with caramel, whip cream and candy toffee bits. It's like eating a candy bar for dessert. Quick and easy to make; stays good for a couple of days in the refrigerator.

1 Box German Chocolate cake mix, baked
1 Can Eagle brand sweetened condensed milk
1 Jar Caramel ice cream topping
1 Small carton Cool Whip
1 package Toffee bits or 3 Heath candy bars chopped

Oven Temp ~ per package
Baking Time ~ per package
Pan Type ~ 9 x 13 inch pan
Preheat oven, bake cake as directed on package.

After German chocolate cake has baked, cool slightly. With a wooden spoon, poke a generous amount of holes into the cake. Pour the condensed milk over entire cake. Pour the jar of caramel topping over the top of the cake. Put the cool whip over cake and spread. Generously sprinkle the toffee bits (or crushed Heath bar bits) over the top of cool whip. Leave German Chocolate Crunch cake in refrigerator at least 4 hours or overnight.

Nutrition facts:
Serving Size 135 g
Calories 420
Calories from Fat 123
Total Fat 13.6g 21%
Saturated Fat 7.7g 38%
Cholesterol 9mg 3%
Sodium 502mg 21%
Total Carbohydrates 72.2g 24%
Dietary Fiber 1.7g 7%
Sugars 43.6g
Protein 5.2g
Vitamin A 3% • Vitamin C 0% • Calcium 15% • Iron 7%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!