Knock 'Em Over Chocolate Cake
Decadent chocolate cake layered with toasted coconut and pecans, topped with creamy sweet filling, perfect for celebrations and satisfying any chocolate lover's craving.
Ingredients
Instructions
- Grease a 13 x 9-inch pan. Layer coconut and chopped pecans in the bottom of the pan.
- Mix the cake mix according to the instructions on the box and pour the batter over the coconut and pecans.
- Melt the cream cheese and butter together in the microwave.
- Mix powdered sugar into the melted cream cheese and butter until smooth.
- Pour the cream cheese mixture over the cake batter in the pan.
- Bake at 350°F (175°C) for 40 to 50 minutes.
- Serve the cake out of the pan with Cool Whip on top.
Tips & Substitutions
For a richer flavor, consider using a high-quality German chocolate cake mix. You can substitute the pecans with walnuts or almonds if desired. If you prefer a less sweet cake, reduce the amount of powdered sugar in the cream cheese mixture. Make sure to melt the cream cheese and butter slowly to avoid separation. Keep an eye on the cake while baking, as oven temperatures vary.
Serving Suggestions
Serve this decadent chocolate cake with a dollop of Cool Whip on top for a delightful contrast in texture. It pairs wonderfully with coffee or a scoop of vanilla ice cream for dessert. For a fun twist, try serving it alongside a slice of Mama'S Cookies or with a glass of milk to enhance the chocolate flavor.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. To maintain the best texture, reheat individual slices in the microwave for 15-20 seconds, or enjoy it cold. If you'd like, you can freeze the cake for up to 3 months; just wrap it tightly in plastic wrap and foil.
Nutrition & Diet Analysis (per serving)
Each serving of Knock 'Em Over Chocolate Cake contains roughly 439 calories, with 4g protein, 38g carbohydrates, and 31g fat. It is a good source of dietary fiber (19% of the Daily Value). It also contributes 5g 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 type of cake mix?
Yes, you can use a yellow cake mix if you prefer a lighter flavor. The cake will still be delicious with the coconut and pecans, making it a versatile recipe.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on it, as baking times may vary depending on your oven.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Just be sure to store it properly in the refrigerator and let it sit at room temperature before serving for the best flavor and texture.
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).