German Chocolate Lava Cake Recipe

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I am a chocolate fanatic.  I literally have chocolate every single day.  My husband seems to think it is a little crazy, but he sure had his fair share of this chocolaty treat!

German Chocolate Lava Cake Recipe:
Ingredients:
1 cup toasted sweetened, flaked coconut
1/2 cup chopped pecans
1 (14 ounce) can sweetened condensed milk, divided
1 (18 ounce) pkg. devil's food cake mix (just the mix, don't follow box directions)
4 teaspoons canola oil
2/3 cup sour cream
2 egg
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.  Spread a layer of coconut on the lined cookie sheet and bake it at 350 degrees for 5-7 minutes until golden brown, watching to be sure it doesn't burn; set aside.  In a small mixing bowl, combine 1/2 cup toasted coconut, pecans and 1 cup of sweetened condensed milk until blended; set aside.  In a large mixing bowl, mix dry cake mix, canola oil, sour cream, egg and remaining sweetened condensed milk until blended.  Pour batter into a greased 9x13 pan.  Spread coconut mixture evenly over the batter.  Sprinkle 1/2 cup semisweet chocolate chips on top.  Bake for 25-30 minutes, or until a toothpick comes out clean.  Remove cake from the oven and sprinkle on remaining coconut.  Microwave remaining chocolate chips, uncovered on high for 45-60 seconds, or until almost melted.  Stir until smooth and drizzle on top.

Looking for more chocolaty desserts?
Here are a few of our favorites:
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  1. Do you have to microwave the choc chips with butter or fat in order to melt right? I’ve never been able to microwave them without butter or milk n not burn them or have them get hard n chunky…..

    • Six Sisters says:

      Hi Heather!

      I didn’t have a problem melting them in the microwave. Just keep an eye on them making sure you don’t melt them too long. If you are worried about it, you could add a little butter, milk or oil!

  2. I’m in Australia (transplanted from California) and it’s been YEARS since I’ve had German Chocolate cake! Am trying this over the weekend – THANK YOU!

    You girls have an awesome site, especially to any of us who miss flavours from home. x

  3. Carolyn says:

    This ‘cake’ was more like brownies, and it was very dry. I suspected that would be the case when the batter that you were supposed to ‘pour’, was so thick that you could only spread it, with difficulty. It really need more liquid than the minimal oil, sour cream and eggs. It wasn’t dry due to overbaking either, because I baked it for the minimum 25 minutes.

  4. Melissa says:

    This batter is so thick and gooey it’s very hard to ‘pour’ into the pan and then spreading around was very difficult, it kept wanting to bounce back and not stay at the edges. I re-read the recipe several times to make sure I did everything correct. Just putting it into the oven now. I hope it turns out okay.

  5. Melissa says:

    The cake turned out great, super yummy, despite the difficulty ‘pouring’ out the batter into the cake pan and spreading it around. I didn’t measure exactly but I added a little more oil and evaporated milk than called for to try to make it a little more workable. It worked – it was great! The only other difficulty was melting and ‘drizzling’ the choco chips. Not thin enough when melted to ‘drizzle’ over the cake. So I substituted drizzling a little chocolate sauce I had instead and it was heavenly.

  6. Melissa says:

    Despite the batter being so thick and gooey it was difficult to ‘pour’ into the pan, the cake turned out wonderful – so delicious!! I didn’t measure exactly how much but I added a LITTLE more oil and evap. milk so it wouldn’t be so thick and it turned out great. The only other thing was my choco chips wouldn’t melt in a way that it could be ‘drizzled’ over the top – it also was too stiff and gooey. So I substituted some chocolate sauce I had and it was perfect!!

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