German Chocolate Cheesecake Squares Recipes

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GERMAN CHOCOLATE CHEESECAKE



German Chocolate Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 10h30m

Yield 10 to 12 servings

Number Of Ingredients 22

Cooking spray
9 chocolate graham cracker sheets
6 tablespoons unsalted butter, at room temperature
2 tablespoons sugar
1/4 teaspoon salt
For the topping:
1 7-ounce package sweetened shredded coconut (about 2 cups)
1 1/2 cups pecans
1 1/2 sticks (12 tablespoons) unsalted butter
4 large egg yolks
1 1/3 cups sugar
1 12-ounce can evaporated milk
2 teaspoons pure vanilla extract
For the cheesecake:
8 ounces semisweet chocolate, chopped
3 8-ounce packages cream cheese, at room temperature
1 cup sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract

Steps:

  • Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the crust: Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Coat the inside of the pan with cooking spray and line the bottom with parchment paper. Pulse the graham crackers, butter, sugar and salt in a food processor until fine moist crumbs form, about 1 minute. Press evenly into the bottom and 1/4 inch up the side of the prepared pan. Bake until set, about 15 minutes; transfer to a rack and let cool completely.
  • Make the topping: Line 2 baking sheets with foil. Spread the coconut on one and the pecans on the other. Bake, stirring the coconut once or twice, until the coconut and pecans are toasted, 12 to 15 minutes; let cool. Pulse the pecans in the food processer until coarsely chopped; transfer to a small bowl. Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 minutes. Stir in the chopped pecans and 1 1/2 cups coconut (reserve the remaining coconut for topping). Set aside to cool.
  • Make the cheesecake: Fill a roasting pan halfway with water and set on the lower oven rack. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted; let cool to lukewarm. Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder and salt and pulse until smooth, about 2 minutes, scraping down the sides. Add the melted chocolate, sour cream and vanilla; pulse until combined.
  • Transfer about half of the batter to the prepared crust; smooth with a spatula. Spoon about two-thirds of the topping evenly over the batter. Top with the remaining batter; smooth the top. Set on the middle oven rack (directly over the pan of water) and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 8 hours or overnight.
  • Run a thin knife around the edge of the cheesecake and remove the springform ring. Microwave the remaining topping to soften, about 30 seconds (stir in 1 to 2 tablespoons water to loosen, if necessary). Spread on top of the cheesecake; top with the reserved coconut.

GERMAN CHOCOLATE CAKE CHEESECAKE



German Chocolate Cake Cheesecake image

This rich and flavorful dessert is my cheesecake version of German chocolate cake. It makes an elegant ending to a special meal.-Mary Bakken, New Richland, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
2 tablespoons brown sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup semisweet chocolate chips, melted and cooled
2/3 cup packed brown sugar
2 tablespoons baking cocoa
5 large eggs, lightly beaten
1 teaspoon almond extract
1 teaspoon vanilla extract
TOPPING:
3/4 cup sweetened shredded coconut
3/4 cup chopped walnuts
1/3 cup packed brown sugar
1/3 cup half-and-half cream
5 tablespoons butter

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter. , Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust., Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. , In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers.

Nutrition Facts : Calories 449 calories, Fat 30g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 257mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 2g fiber), Protein 8g protein.

GERMAN CHOCOLATE CHEESECAKE SWIRL CAKE



German Chocolate Cheesecake Swirl Cake image

Creamy cheesecake swirls accent the rich German chocolate cake. This is an old family recipe which is honestly my favorite recipe that my Grandmother gave me. Top with shredded coconut and confectioners' sugar.

Provided by Dovie

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Time 2h45m

Yield 16

Number Of Ingredients 13

½ cup hot water
4 (1 ounce) squares German baking chocolate, melted
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups white sugar
1 cup shortening
4 eggs, separated
1 cup milk
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
4 eggs, lightly beaten

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
  • Heat water in a small saucepan until simmering. Place chocolate in a bowl set over, but not touching, the water. Stir chocolate frequently until melted, 2 to 3 minutes. Remove from heat and discard water.
  • Sift flour, baking soda, and salt together in a bowl.
  • Beat 2 cups sugar and shortening in a large bowl with an electric mixer until creamy. Beat in 4 egg yolks until smooth. Stir in milk and vanilla extract. Mix in flour mixture. Fold melted chocolate into the batter.
  • Beat egg whites in another bowl until stiff peaks form, about 5 minutes. Fold egg whites into the batter. Pour half of the batter into the prepared baking pan.
  • Beat cream cheese and 1 1/2 cup sugar in a large bowl until smooth. Add 4 eggs; beat on low speed just until combined. Pour mixture over batter in the baking dish. Gently spoon remaining batter on top and spread it to the edges of the dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 80 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool, about 30 minutes more.

Nutrition Facts : Calories 530.9 calories, Carbohydrate 64.5 g, Cholesterol 125 mg, Fat 27.9 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 11.8 g, Sodium 277.2 mg, Sugar 48.4 g

GERMAN CHOCOLATE BARS



German Chocolate Bars image

These are just like German chocolate cake, but you can eat them with your hands!

Provided by R. Staffel

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 20

Number Of Ingredients 7

1 (14 ounce) package individually wrapped caramels, unwrapped
⅓ cup sweetened condensed milk
1 (18.25 ounce) package German chocolate cake mix
¾ cup butter, melted
½ cup sweetened condensed milk
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 13 x 9 inch pan.
  • Melt caramels with 1/3 cup condensed milk.
  • In a separate bowl, combine cake mix with melted butter and 1/2 cup of condensed milk. Stir well.
  • Spread 1/2 of the cake mix mixture in pan and bake for 6 to 8 minutes.
  • Remove from oven and cover with caramel, chips and nuts. Put remaining cake mix on top. Bake for another 10 minutes.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 48.9 g, Cholesterol 24 mg, Fat 17.4 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 304.4 mg, Sugar 37 g

GERMAN CHOCOLATE BARS



German Chocolate Bars image

These mouthwatering bars taste just like German chocolate cake! A great change of pace from the standard brownie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 48

Number Of Ingredients 5

2/3 cup butter or margarine, softened
1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1 cup semisweet chocolate chips
1 container Betty Crocker™ Rich & Creamy coconut pecan frosting
3 tablespoons milk

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan.
  • In medium bowl, mix butter and cake mix with fork until crumbly; reserve 1 cup. Press remaining mixture in bottom of pan.
  • Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into reserved cake mixture. Drop by teaspoonfuls onto frosting layer.
  • Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool 10 minutes. Carefully loosen edges of bars with knife. Cool completely. Refrigerate until firm. For bars, cut into 8 rows by 6 rows. Store loosely covered.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 40 mg, Sugar 7 g, TransFat 0 g

GERMAN CHOCOLATE CHEESECAKE SQUARES



German Chocolate Cheesecake Squares image

When people ask about my all-time favorite recipe, I have a hard time deciding. But this recipe is definitely tops among sweet.-Jerry Minerich, Westminster, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 21

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup sugar
1/2 teaspoon salt
1 large egg
1/2 cup butter, softened
2 to 2-1/2 cups all-purpose flour
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/3 cup baking cocoa
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
TOPPING:
1/2 cup sugar
1 large egg
1/2 cup evaporated milk
1/4 cup butter
1 teaspoon vanilla extract
2/3 cup sweetened shredded coconut
1/2 cup chopped pecans

Steps:

  • In a large bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes., Punch dough down. Press onto the bottom and up the sides of a greased 15x10x1-in. baking pan. In a large bowl, beat cream cheese until smooth; gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350° for 20-25 minutes or until crust is golden brown; cool. , In a saucepan, combine first four topping ingredients; cook over low heat until thick, about 8-10 minutes, stirring constantly. Remove from heat; stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 157 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 107mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

GERMAN CHOCOLATE CAKE BARS RECIPE



German Chocolate Cake Bars Recipe image

A delicious chocolate cake with a gooey coconut topping! You can't eat just one of these amazing bars!

Provided by Camille Beckstrand

Categories     Dessert

Time 50m

Number Of Ingredients 9

1 box devils food cake mix ((not the kind with pudding added))
½ cup salted butter
1 egg
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract
1 egg
1 cup chopped pecans
1 cup shredded sweetened coconut
½ cup milk chocolate chips

Steps:

  • Preheat the oven to 350 degrees. Grease a 9 × 13 inch baking pan.
  • In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.
  • While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips.
  • Bake for 24-30 minutes, until the top is a light golden brown.
  • Remove from the oven and cool completely before cutting into squares.

Nutrition Facts : Calories 174 kcal, Carbohydrate 15 g, Protein 2 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 189 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

BAKER'S GERMAN'S CHOCOLATE CHEESECAKE



BAKER'S GERMAN'S Chocolate Cheesecake image

Garnished with the traditional gooey coconut-pecan topping, this baked chocolate cheesecake is a great dessert choice for entertaining.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 4h20m

Yield Makes 14 servings.

Number Of Ingredients 12

1 cup finely crushed chocolate wafer cookies
1 cup sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup flour
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, melted
2-1/2 tsp. vanilla, divided
4 eggs, divided
1/3 cup canned evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup PLANTERS Chopped Pecans

Steps:

  • Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix chocolate wafer crumbs, 2 Tbsp. of the sugar and 3 Tbsp. butter; press firmly onto bottom of pan. Bake 10 min.
  • Beat cream cheese, 1/2 cup of the sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add chocolate and 2 tsp. of the vanilla; mix well. Add 3 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  • Place milk, remaining sugar, the 1/4 cup butter, remaining egg and remaining 1/2 tsp. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 130 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

GERMAN CHOCOLATE CAKE SQUARES



German Chocolate Cake Squares image

I made this cake for my husband last night, who absolutely loves German Chocolate Cake. He said this is the best cake he has ever tasted! This recipe came from the November, 1997 issue of Bon Appetit.

Provided by Bev I Am

Categories     Dessert

Time 1h30m

Yield 1 13x9x2, 12 serving(s)

Number Of Ingredients 19

1/2 cup water
6 ounces Baker's German's chocolate, chopped
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups sugar
1 cup unsalted butter, room temperature
4 large eggs, separated
2 teaspoons vanilla extract
1 cup buttermilk
1 cup semi-sweet chocolate chips
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup unsalted butter
5 large egg yolks
1/4 teaspoon almond extract
1 (7 ounce) package sweetened flaked coconut
1 1/2 cups coarsely chopped pecans
1/4 cup semi-sweet chocolate chips

Steps:

  • Make Cake: Preheat oven to 350°F.
  • Butter a 13 x 9-inch glass baking dish.
  • Bring water to a simmer in small saucepan.
  • Reduce heat to low.
  • Add chopped chocolate; whisk until smooth.
  • Cool.
  • Sift flour, baking powder and salt into medium bowl.
  • Using elelctric mixer, beat sugar and butter in large bowl until blended.
  • Beat in yolks one at a time.
  • Beat in cooled chocolate mixture and vanilla.
  • Beat in dry ingredients alternately with buttermilk.
  • Using clean, dry beaters, beat whites in another bowl until stiff but not dry.
  • Fold into batter in 2 additions.
  • Pour batter into prepared dish.
  • Sprinkle with chocolate chips.
  • Bake until tester inserted into center comes out clean, about 55-60 minutes.
  • Cool cake in pan on rack.
  • Make Frosting: Combine first 5 ingredients in heavy saucepan.
  • Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes.
  • Mix in coconut and pecans.
  • Spread warm frosting over cake.
  • Immediately sprinkle 1/4 cup chocolate chips over.
  • Let stand until frosting sets, about 2 hours.
  • Cut cake into squares and serve.

GERMAN CHOCOLATE CAKE SQUARES



German Chocolate Cake Squares image

Categories     Cake     Chocolate     Dessert     Bake     Fall     Bon Appétit

Yield Serves 12

Number Of Ingredients 21

For cake
1/2 cup water
6 ounces Baker's German's Sweet Chocolate, chopped
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs, separated
2 teaspoons vanilla extract
1 cup buttermilk
1 cup semisweet chocolate chips
For frosting
1 12-ounce can evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter
5 large egg yolks
1/4 teaspoon almond extract
1 7-ounce package sweetened shredded coconut
1 1/2 cups coarsely chopped pecans
1/4 cup semisweet chocolate chips

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Bring water to simmer in small saucepan. Reduce heat to low. Add chopped chocolate; whisk until smooth. Cool.
  • Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in yolks 1 at a time. Beat in chocolate mixture and vanilla. Beat in dry ingredients alternately with buttermilk. Using clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold into batter in 2 additions. Pour batter into prepared dish. Sprinkle with chocolate chips. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack.
  • Make frosting:
  • Combine first 5 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes. Mix in coconut and pecans. Spread warm frosting over cake. Immediately sprinkle 1/4 cup chocolate chips over. Let stand until frosting sets, about 2 hours.
  • Cut cake into squares and serve.

GERMAN CHOCOLATE CHESS SQUARES



German Chocolate Chess Squares image

Make and share this German Chocolate Chess Squares recipe from Food.com.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h

Yield 48 squares

Number Of Ingredients 7

1 (18 1/4 ounce) package german chocolate cake mix with pudding
1 large egg, beaten
1/2 cup butter, melted
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
2 large eggs
1 (16 ounce) package powdered sugar, sifted

Steps:

  • In a big mixing bowl, add the first 4 ingredients; stir just until dry ingredients are moistened.
  • Press mixture into the bottom of a greased 13x9 inch baking dish; set aside.
  • In another mixing bowl, add the cream cheese, 2 eggs, and 1 cup powdered sugar; beat using an electric mixer on medium speed until blended.
  • Gradually add in remaining powdered sugar; beat after each addition.
  • Pour mixture over chocolate crust, spread evenly.
  • Bake at 350° for 40 minutes.
  • Cool on wire rack; cut into squares and serve.

Nutrition Facts : Calories 133.7, Fat 6.5, SaturatedFat 2.8, Cholesterol 23.5, Sodium 101.4, Carbohydrate 18.5, Fiber 0.6, Sugar 14.7, Protein 1.4

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GERMAN CHOCOLATE CHEESECAKE - OMG CHOCOLATE DESSERTS
2021-09-19 German chocolate cake, originally German’s chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting. Originating in the United States, it owes its name to an English-American chocolate maker named Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. It ...
From omgchocolatedesserts.com


GERMAN CHOCOLATE CAKE CHEESECAKE BARS RECIPE
Apr 13, 2019 - German Chocolate Cheesecake Bars has the perfect combination of yummy coconut, nuts, cheesecake and more! It is the perfect treat! Apr 13, 2019 - German Chocolate Cheesecake Bars has the perfect combination of yummy coconut, nuts, cheesecake and more! It is the perfect treat! Pinterest . Today. Explore. When autocomplete results are available use …
From pinterest.ca


GERMAN CHOCOLATE CHEESECAKE SQUARES RECIPE - COOKEATSHARE
In a large mixing bowl, dissolve yeast in water. Add in sugar, salt, egg, butter and 1 c. of the flour. Beat till smooth. Add in sufficient remaining flour to create a soft dough.…
From cookeatshare.com


GERMAN CHOCOLATE COOKIE BARS - FAVORITE FAMILY RECIPES
2017-05-15 Preheat the oven to 350 degrees. Grease a 9×13 inch baking pan (I used non-stick cooking spray). In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven.
From favfamilyrecipes.com


GERMAN CHOCOLATE CREAM CHEESE SNACK CAKE | EASY CAKE BARS …
2012-09-09 Reduce oven temperature to 300°. Spray a 9×13 pan lightly with cooking spray. In large bowl combine cake mix, melted butter, 1 egg and toasted pecans. Batter will be thick. Press into prepared pan. In mixing bowl combine cream cheese, powdered sugar, vanilla and remaining 3 eggs and beat until smooth.
From cookiesandcups.com


GERMAN CHOCOLATE CHEESECAKE SQUARES RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


GERMAN CHOCOLATE CAKE CHEESECAKE BARS - DESSERTS ON A DIME
2021-06-16 How to make German chocolate cake cheesecake bars: First preheat the oven to 350 degrees. While the oven is preheating, get your pan ready. Spray the 9 x 13 baking pan with cooking spray. Second, combine the pecans and coconuts and place on the bottom of the pan. Now, mix the cake mix together according to the box instructions.
From dessertsonadime.com


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