Ingredients Jump to Instructions ↓

  1. 1 cup sliced almonds , lightly toasted

  2. 1 cup chopped pecans , lightly toasted

  3. 1 18 1/4 oz. box German chocolate cake mix

  4. 1/1/4 cups water

  5. 1//3 cup vegetable oil

  6. 3 large eggs

  7. 1/2 cup unsalted butter , room temperature

  8. 3 1/2 cups powdered sugar

  9. 1 8 oz. package cream cheese , cut into pieces, room temperature ICING:

  10. 1 3/4 cups powdered sugar

  11. 2 tbsp. unsweetened cocoa powder

  12. 5 tbsp. milk

  13. 1/4 cup unsalted butter

  14. 3/4 cup semisweet chocolate chips

  15. 1 tsp. vanilla extract

  16. 1/2 cup purchased caramel-flavored topping or dulce de leche topping

Instructions Jump to Ingredients ↑

  1. How to make it FOR CAKE: Preheat oven to 350ºF. Butter and flour 13"x9"x2" metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1 1/4 cups water, oil and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan. Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps) Stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using knife, swirl mixture into batter (do not overmix) Bake cake until tester comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake. FOR ICING: Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium -low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla. Drizzle warm icing over cake let stand until set, about 2 hours. Drizzle caramel topping over.


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