German Chocolate Pan Cake(Microwave)
A rich, moist chocolate cake layered with coconut and nuts, topped with a creamy cream cheese frosting—perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Grease and flour a 13 x 9 1/4-inch cake pan.
- Preheat oven to 350°F (175°C).
- Sprinkle chopped nuts and coconut evenly in the bottom of the prepared pan.
- Prepare the chocolate cake mix according to package instructions and pour over the nut and coconut layer.
- Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla flavoring, beating until well combined.
- Once the cake has cooled, spread the cream cheese frosting over the top.
Tips & Substitutions
For a lighter version of the frosting, consider using Greek yogurt instead of cream cheese. If you don’t have nuts on hand, you can substitute with granola or omit them altogether. To enhance the chocolate flavor, add a tablespoon of espresso powder to the cake mix. Ensure the cake is fully cooled before frosting to prevent melting.
Serving Suggestions
This German Chocolate Pan Cake is best served at room temperature, allowing the frosting to maintain its creamy texture. It pairs beautifully with a scoop of vanilla ice cream or a side of fresh fruit, like strawberries or raspberries. For an added touch, drizzle with chocolate syrup or serve alongside Lime-Lemon Salad for a refreshing contrast.
Storage & Reheating
Store the leftover cake in an airtight container in the refrigerator for up to 5 days. If you prefer to freeze it, wrap individual slices in plastic wrap and then foil, which will keep it fresh for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of German Chocolate Pan Cake(Microwave) contains roughly 363 calories, with 2g protein, 52g carbohydrates, and 17g fat. It is a good source of dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different brand of cake mix?
Yes, you can use any chocolate cake mix you prefer. Just be sure to follow the instructions on the box for the best results. Different brands may have slightly different baking times, so keep an eye on the cake as it bakes.
What can I use instead of Angel Flake coconut?
If you can't find Angel Flake coconut, you can substitute with shredded coconut. Just ensure that it's sweetened to achieve a similar flavor profile. Unsweetened coconut can also work, but you may want to add a little sugar to the mix.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the Duncan Hines chocolate cake mix with a gluten-free chocolate cake mix. Just ensure that all other ingredients, such as the powdered sugar and vanilla flavoring, are also gluten-free to maintain the integrity of the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).