For as long as I can remember I’ve had a thing for German chocolate cake. Something about the rich, caramel-pecan frosting sandwiched between moist layers of chocolate cake satisfies all my dessert cravings in a single dish.
Unfortunately, time doesn’t always allow for preparing a German chocolate cake every time the craving strikes. Thankfully this German Chocolate Cake Muddy Buddies recipe has all the flavor of German chocolate cake but can be made in less time. Preparing two separate Muddy Buddies flavors, one to mimic the chocolate cake and the other to mimic the frosting, results in real layer cake flavor. For even more impact, try serving this mix layered in a glass trifle bowl. Guests will be amazed at how it not only tastes but looks like the real thing.
German Chocolate Cake Chex Muddy Buddies (Gluten-Free)
Ingredients
Caramel-Pecan-Coconut Frosting Chex Mix
20 gluten-free caramels, unwrapped
2 tablespoons butter
2 tablespoons whipping cream
4 cups Honey Nut Chex or Rice Chex cereal
1/2 cup sweetened flaked coconut
3/4 cup pecan halves, coarsely chopped
Chocolate Cake Chex Mix
4 cups Chocolate Chex cereal or Rice Chex cereal
1/4 cup butter
4 ounces sweet baking chocolate or semi-sweet baking chocolate, chopped
1/2 cup powdered sugar
1/4 cup unsweetened baking cocoa
Directions
Heat oven to 300°F. Line a large cookie sheet with sides or 15x10x1-inch pan with parchment paper.
First, make the Caramel-Pecan-Coconut Frosting Chex Mix. In large microwavable bowl, microwave caramels, butter and cream uncovered on High 2 to 3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Add Honey Nut Chex cereal, coconut and pecans; stir until evenly coated. Pour mixture onto cookie sheet. Bake 15 minutes. Cool completely, about 30 minutes.
Next, make Chocolate Cake Chex Mix. Place Chocolate Chex cereal in large bowl. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in chopped chocolate. Microwave uncovered on High 30 seconds. Stir; continue microwaving and stirring until mixture is smooth, about 1 minute more, microwaving in 30 second intervals. Pour chocolate mixture over cereal; toss until well coated.
In large resealable food-storage plastic bag, mix powdered sugar and cocoa. Add chocolate-coated cereal mixture; shake until evenly coated. Set aside.
To serve, layer Chocolate Cake Chex Mix and Caramel-Pecan-Coconut Frosting Chex Mix in a clear glass bowl.
Prep Time: 25 Minutes | Total Time: 1 Hour | Servings: 23 (1/2 cup each)
Tip: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Other Recipes We Love:
- Tiramisu Chex Party Mix from Betty Crocker
- Cake Batter Muddy Buddies from The Girl Who Ate Everything
P.S. Happy National Chocolate Cake Day!