Bready or Not Original: Quick German Chocolate Cake Bars

Don’t scoff at cake mix. These Quick German Chocolate Cake Bars are so tasty, no one will guess that a box mix was involved.

I love from-scratch baked goodies, but cake mix has its uses, especially when there is a time crunch. The ‘chemical’ flavor of these mixes can be eliminated with some simple doctoring techniques.

I created this recipe because my husband had a co-worker who requested German Chocolate Cake. There was no way an actual cake was going to be easily ported to his work, and since 2020, I’ve been individually packaging all the goodies that he takes.

That meant a bar recipe was the way to go. The use of cake mix was a necessity as I had little time for fiddly recipes that week. I needed something I could throw together, fast.

These things turned out to be delicious with a great mix of textures from the cakey base to the chewy coconut to the soft chocolate chips on top.. The bars were quite cohesive and stayed together well when sliced and individually wrapped, too!

PrintBready or Not Original: Quick German Chocolate Cake BarsDo you need a fast-to-make German Chocolate Cake, and one that’s portable without a fuss? Then this recipe is for you! No one will be able to tell this is a doctored cake mix.Course DessertCuisine AmericanKeyword cake, cake mix, chocolate, coconutAuthor Beth CatoEquipment9×13 panaluminum foilIngredientscrust15 ounce German Chocolate Cake Mix such as Betty Crocker brand1/2 teaspoon espresso powder optional1/2 cup unsalted butter 1 stick, melted1 large egg room temperaturefilling14 ounce sweetened condensed milk1 teaspoon vanilla extract1 large egg room temperature1 cup pecan pieces1 cup unsweetened coconut either shredded or flaked1/2 cup milk chocolate chipsInstructionsPreheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.In a big bowl, mix together the cake mix, espresso powder (if using), butter, and egg. Press the dough into the bottom of the pan and even out. Bake for 7 minutes. While that’s cooking, prepare the filling.In the same big bowl (no need to wash it), mix together the sweetened condensed mix, vanilla, egg, pecans, and coconut. Once the crust’s first bake is done, bring it out of the oven. Pour the filling over it and even out. Sprinkle chocolate chips on top.Bake for an additional 24 to 30 minutes, until the top is golden brown. Remove from oven and cool completely, speeding the process in the fridge, if desired. Use foil to lift bars onto a cutting board to divide into slices. Store covered or individually wrapped at room temperature.OM NOM NOM!