German Chocolate Cake Squares

  • 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. Spray a large baking pan with nonstick spray.
  2. Line baking pan with waxed paper and an additional coat of nonstick spray. Layer pecans and coconut over top of baking pan.
  3. Prepare cake mix with water, then add oil, eggs and egg whites according to instructions. Spoon batter evenly over the layer of pecans and coconut.
  4. Bake 15-18 minutes. Cake should spring bake when pressed.
  5. For icing mix butter, cocoa, confectioners sugar, vanilla and coconut extracts, adding milk gradually until consistency is thickened and creamy. Spread over cake.

Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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