I'm looking for a recipe from the Pillsbury German Chocolate Cake box a few years ago that made bars?

Question

I loved the recipe, but can't find it anywhere. You used the cake mix to make the bottom crust and then melted chocolate chips over it and then put the frosting and more chips on - but I don't remember the recipe exactly (temps, other ingredients, etc.) Can anyone help? It used to be on the side of the Pillsbury German Chocolate mix box.

The recipe uses the German Chocolate mix, chocolate chips, coconut pecan frosting, and the basic cake mix ingredients - it's a simple recipe....I just can't remember the details of it enough to make it.

Answer 1

http://home.nycap.rr.com/linmar/Luscious%20Layer%20Bars.htm
http://www.recipezaar.com/recipes.php?q=cake+mix+recipes+chocolate+cake

could not find what you were looking for but here are a few links to try good luck

Answer 2

Try this one:

Luscious Layer Bars
1 pkg Pillsbury Plus German Chocolate Cake Mix
½ cup margarine or butter softened
½ cup sour cream
3 eggs
1 cup chopped nuts
2 cups coconut
14 oz can sweetened condensed milk
1 can Pillsbury Ready to Spread Chocolate Fudge or milk chocolate frosting supreme

Heat oven to 350. Grease and flour 15 x 10 x 1 inch jelly roll pan. In large bowl, combine cake mix, ½ cup margarine, sour cream and eggs at low speed until moistened; beat 2 minutes at highest speed. Stir in nuts. Spread in prepared pan. Bake at 350 for 18 to 20 minutes. (Center will not be firm to touch) In medium bowl combine coconut and condensed milk; gently spoon and spread over partially baked base. Return to oven and bake 15 to 20 minutes or until light golden brown. Cool completely; spread frosting over bars. Cut into bars Makes 48 bars.

Answer 3

go to pillsbury web site and look up recipes. i'm sure you'll find it there. you could get the phone number on the box and call pillsbury direct.

Answer 4

J.M. R--www.backoftheboxrecipes.com/recipes do a search and I am sure you will find what you are looking for..Hope this helps.

Answer 5

You may find it at http://www.backofthebox.com/

Answer 6

German Chocolate Cake

Ingredients:
CAKE
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® German Chocolate Cake Mix
1 1/4 cups water
1/3 cup oil
3 eggs
SOAKING SYRUP
1/4 cup sugar
1 teaspoon instant coffee granules or crystals
1/4 cup water
1/4 cup brewed coffee
FILLING
1 (8-oz.) container mascarpone cheese or 1 (8-oz.) pkg. cream cheese, softened
1 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons vanilla
1 teaspoon unsweetened cocoa


Preparation Directions:
1. Heat oven to 350°F. Lightly spray two 9-inch round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter evenly into pans.

2. Bake at 350°F. for 29 to 33 minutes or until toothpick inserted in center comes out clean and top springs back when lightly touched in center. Cool 10 minutes. Remove from pans; place on wire racks. Cool 25 minutes or until completely cooled.

3. Meanwhile, in small saucepan, combine sugar, instant coffee and water. Bring to a boil over medium heat. Boil 1 minute. Remove from heat; stir in brewed coffee. Cool 30 minutes or until completely cooled.

4. Brush flat side of each cake layer with soaking syrup until absorbed. Place cakes in freezer for 5 minutes.

5. In small bowl, combine mascarpone cheese, whipping cream, powdered sugar and vanilla; beat at low speed until blended. Beat at medium speed until thickened, smooth and of a creamy frosting consistency. DO NOT OVERBEAT.

6. Place 1 cake layer, rounded side down, on serving plate. Top with half of mascarpone mixture. Place second layer, rounded side down, on top. Top with remaining mascarpone mixture. Slice cake; place on individual dessert plates. Place cocoa in fine strainer; sprinkle plates and cake with cocoa. Store in refrigerator.
Yield:
8 servings

High Altitude: (Above 3500 Ft.)
See cake mix package for directions.
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OR........................................
German Chocolate Cake with Coconut-Pecan Frosting
Serves: 16

Prep Time: 30 minutes (ready in 2 hours 50 minutes) - Yield: 16 servings

CAKE
4 ounces sweet baking chocolate, cut into pieces
1/2 cup water
2 cups sugar
1 cup margarine or butter, softened
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
FROSTING
1 cup sugar
1 cup evaporated milk
1/2 cup margarine or butter
3 eggs, beaten
1 1/3 cups flaked coconut
1 cup shopped pecans or walnuts
1 teaspoon vanilla extract

1. Heat oven to 350°F. Grease and lightly flour three 9-inch round cake pans. In small saucepan, melt chocolate with water over low heat. Cool.

2. In large bowl, combine 2 cups sugar and 1 cup margarine; beat until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Stir in chocolate mixture. Add all remaining cake ingredients; beat at low speed until well combined. Pour batter into greased and floured pans.

3. Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool 1 hour or until completely cooled.

4. In medium saucepan, combine 1 cup sugar, evaporated milk, 1/2 cup margarine and 3 eggs; mix well. Cook over medium heat until mixture begins to bubble, stirring constantly. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool 30 minutes or until completely cooled.

5. Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.

High Altitude (above 3500 feet): Decrease sugar in cake to 1 3/4 cups; decrease baking soda to 3/4 teaspoon. Bake at 375°F. for 25 to 30 minutes.

Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 560 * Calories from Fat: 270 * % Daily Value: Total Fat: 30 g 46% * Saturated Fat: 8 g 40% * Cholesterol: 100 mg 33% * Sodium: 420 mg 18% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 2 g 8% * Sugars: 46 g * Protein: 8 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 8% * Iron: 10% * Dietary Exchanges: 3 Starch, 1 1/2 Fruit, 5 Fat or 4 1/2 Carbohydrate, 5 Fat