German Chocolate Cake Squares

Holly Clegg
  • Yield: 60 servings


2/3cup chopped pecans
1/2cup flaked coconut
1-- (18.25-ounce) box German chocolate cake mix
1 1/3cups water
1/3cup canola oil
2-- eggs
2-- egg whites
Chocolate Icing:
4tablespoons butter
1/3cup cocoa
1-- (16-ounce) box confectioners' sugar
1teaspoon vanilla extract
1teaspoon coconut extract
1/4 to 1/3cups skim milk


  1. Preheat oven 350F. Coat 15 x 10 x 1-inch baking pan with nonstick cooking spray.
  2. Line pan with waxed paper and coat with nonstick cooking spray. Sprinkle pecans and coconut evenly over paper.
  3. In mixing bowl, prepare cake mix with water, oil, eggs and egg whites according to directions on box. Spread batter carefully and evenly over pecans and coconut.
  4. Bake 15 to 18 minutes or until top springs back when done. Let cool.
  5. To prepare icing: In mixing bowl, beat together butter, cocoa, confectioners sugar, vanilla and coconut extracts, adding milk gradually until creamy consistency. Spread over cooled cake. Cut into 60 squares. 
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010). 

Nutritional Info *per serving

  • Calories 85
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 8mg
  • Sodium 69mg
  • Carbohydrate 13g
  • Fiber 0g
  • Sugars 10g
  • Protein 1g