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By Root 1206 0

then stir until the gelatin dissolves. Add the gelatin mixture to 1 cup of heavy cream and refrigerate it for 1 hour. Then, beat on high power with an electric mixer until stiff peaks form, sweetening the cream to taste with confectioners’ sugar. You’ll have about 2 cups of whipped cream. Refrigerate the whipped cream until needed.

GERMAN CHOCOLATE CAKE WITH CHEESECAKE POCKETS

serves:

16 to 20

prep:

25 minutes

bake:

44 to 48 minutes

cool:

20 to 30 minutes

I CHALLENGE YOU TO EAT JUST ONE serving of this incredibly tempting cake. Its gooey pockets of cream cheese mixed with coconut and pecans bakes into the batter giving you a deliciously moist surprise bite after bite.

For the cake

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 package (18.25 ounces) plain German chocolate cake mix

11/3 cups buttermilk or water

½ cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

For the cheesecake mixture

1 package (8 ounces) regular or reduced-fat cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

3 cups confectioners’ sugar, sifted

1 cup sweetened flaked coconut

½ cup finely chopped pecans

For the garnish

¼ cup finely chopped pecans, or 2 teaspoons confectioners’ sugar

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Place the cake mix, buttermilk, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, about 1½ minutes longer. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula.

3. Make the cheesecake mixture: Place the cream cheese and butter in another large mixing bowl. Beat with an electric mixer on low speed until creamy, 30 to 45 seconds. Add the confectioners’ sugar and beat on low speed until the mixture comes together, then increase the speed to medium and beat until fluffy, 30 seconds. Stir in the coconut and ½ cup of pecans. Drop the cheesecake mixture by tablespoonfuls on top of the German chocolate batter, nearly covering the top. If using, sprinkle ¼ cup pecans over the top for garnish.

4. Place the pan in the oven and bake the cake until the top feels firm but the cheesecake pockets jiggle a little when you gently shake it, 44 to 48 minutes. Transfer the cake pan to a wire rack and let the cake cool for 20 minutes.

5. Dust the top of the cake with confectioners’ sugar if using. Cut the cake into serving pieces and serve warm or let cool to room temperature, 10 minutes longer.

Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, in the refrigerator for up to one week. The cake does not freeze well.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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FAST FIXING CHOCOLATE CHIP CAKE

serves:

16 to 20

prep:

30 minutes

bake:

38 to 42 minutes

cool:

25 minutes

GLORIA NELSON, who lives in Roswell, Georgia, recalls first making this easy chocolate sheet cake in the 1970s. She calls it a fast fixing cake because you combine the ingredients in the pan, then stir them together and bake. It is an easy cake to take to school