This tailgate cake is so easy and delicious! Mix German chocolate cake mix, coconut pecan frosting, water, oil, and eggs together and bake in a sheet pan.
Normally on the last day of the year I would be sharing the best of 2022. However, my Buckeyes are back at it in the CFP and since it happens to be a Saturday you know what that means – #PBchocSat is back!
To be honest, after the embarrassing game against Michigan I don’t have high hopes in beating Georgia today but I’ve seen stranger things happen. People keep pointing out that the last time we came into the CFP ranked as #4 we ended up winning out and while that was true, I think we were a better team than we are now. We had fire under out butts for many reasons, none of which we have this year.
That being said, I’m not going to miss watching the game, let alone an opportunity to eat something peanut butter and chocolate. Although I have to admit that this tailgate cake technically has no peanut butter in it at all. I remedied this by topping it with Buckeye Scream ice cream from Indulgence – chocolate with peanut butter swirl.
Why did I not add peanut butter to this cake? Well, mostly because it’s a recipe my mom gave to me a long time ago and I’ve been meaning to make it. I’m not entirely sure where she got this recipe. I did find the same recipe online but she didn’t have the internet. Interestingly it’s from Houston and since we used to live in Texas there’s a chance a friend mailed it to her from a newspaper clipping, or she had it stashed away from when we used to live there… I may never know.
Regardless of the original source, I have two copies of it that she mailed me – one from 2008 and again in 2009. Clearly we both forgot she had already sent it to me and she enjoyed it enough to send it twice, so I decided it was best to try it as written the first time.
The most interesting thing about this cake is that instead of topping the cake with frosting, it is mixed and baked right into it. Then to serve you add a dusting of powdered sugar on top instead – or as I mentioned, a scoop of ice cream.
One year ago: Best of 2021
Two years ago: Best of 2020
Three years ago: Best of 2019
Five years ago: Best of 2017
Six years ago: Monster Cookie Dough Cheesecake
Eight years ago: Best of 2014
Ten years ago: Best of 2012
- 1 box German chocolate cake mix
- 1 cup water
- 1/2 cup canola oil
- 4 eggs, room temperature
- 1 jar coconut pecan frosting
- Powdered sugar, for topping
- Preheat oven to 350F. Grease and line a 9x13-inch sheet cake pan with overhanging parchment paper; set aside.
- In a large bowl, mix all ingredients together using an electric hand mixer on medium speed for 2 minutes.
- Pout into prepared pan and bake 30-35 minutes or until a toothpick in center comes out clean.
- Allow to cool for 10 minutes before lifting using parchment overhang to cool completely on a wire rack.
- Once cool, cut into 24 squares and serve with a dusting of powdered sugar on top.
Source: My mom, but originally? Uncertain.