German Chocolate Pig Out

This is not a cake that’s trying to be refined. German chocolate cake mix gets split in half, with one layer baked as the base and the other spread raw on top. Between them? A molten river of melted caramels, chocolate chips, and chopped pecans.

The caramel layer is what makes this obscene. A full pound of caramels melted with evaporated milk creates a gooey, stretchy center that stays soft and chewy even after the cake cools. Every slice pulls apart with caramel strings.

The top cake layer bakes directly over the caramel, so it half-sinks and half-crusts into this fudgy, nutty, chewy mess of a dessert. It’s meant to be over the top.

Pro Tips

• Bake the bottom layer for exactly 5 minutes, just enough to set it so the caramel doesn’t soak through to the pan.
• Melt the caramels low and slow with the evaporated milk, stirring constantly. Scorched caramel is bitter and grainy.
• Spread the top batter carefully over the caramel layer. It doesn’t need to be perfect. Gaps and patches are fine since it evens out while baking.
• Let this cool completely before cutting or the caramel center will flow everywhere. Refrigerating for an hour makes cleaner slices.

Variations

• Use walnuts instead of pecans for a slightly more bitter, earthy nut flavor.
• Drizzle the top with extra melted chocolate after baking for an even more indulgent finish.
• Sprinkle flaky sea salt over the top while the caramel is still warm for a salted caramel version.