The German chocolate cake is a masterpiece of a dessert- German chocolate cake, pecan coconut frosting and chocolate frosting.   The bakery in my hometown of Olean, NY – the former Ried’s food barn- made the nest German chocolate cakes.  And I am sure the now olean food barn does too.

So I made a cookie sandwich version using a cake mix, canned coconut pecan frosting and a homemade chocolate frosting as the fillings. 

• Cookies ingredients
• 1 German chocolate cake mix
• 2 eggs
• 1/3 cup vegetable oil

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.   In a bowl, blend 3 ingredients.  Scoop out 2 tbs of dough.  Roll into a ball and slightly flatten.  Stagger on cookie sheet.  Bake 10 to 12 minutes.  No longer.  Cool completely.

• Chocolate frosting filling ingredients
• 1/4 cup butter, melted
• 1/3 cup unsweetened baking cocoa
• 1 1/2 cups powdered sugar
• 3 tbs evaporated milk
• 1 tbs vanilla

Directions – in a bowl, combine butter and cocoa. Blend in powdered sugar, then evaporated milk and vanilla.  Add more evaporated milk or powdered sugar to get the consistency you want.

Place cookies flat side up. 

On one half, spread some coconut pecan frosting.  On another half, spread some chocolate frosting.  

Put two together and voila!

Thanks for stopping by!