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GERMAN CHOCOLATE ICEBOX CAKE
Prep Time
1 hr
Total Time
2 hrs 40 mins
 

GERMAN CHOCOLATE ICEBOX CAKE - layers of homemade German Chocolate Frosting, rich & creamy chocolate mousse and chocolate graham crackers topped with homemade whipped cream, pecans and toasted coconut. Are you drooling yet? If not, you will be.

Servings: 12
Calories: 866 kcal
Author: Sandra
Ingredients
  • German Chocolate Cake Frosting
  • 1 cup evaporated milk
  • 1 tablespoon of cornstarch
  • 1 cup Tate+Lyle® Organic Raw Cane Sugar
  • 3 egg yolks beaten with 1 teaspoon water
  • 1/2 cup butter or margarine
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • Icebox Cake
  • 24 chocolate graham crackers
  • 8 ounce cream cheese
  • 1/2 cup Tate+Lyle® Organic Raw Cane Sugar
  • 3 tablespoons milk
  • 1/2 cup cocoa powder
  • 8 ounce container whipped topping
  • Topping
  • 2 cups heavy whipping cream
  • 1/4 cup Tate+Lyle® Organic Raw Cane Sugar
  • 1 cup toasted coconut for topping
  • 1 cup chopped pecans for topping
  • 1 cup jarred caramel sauce
Instructions
  1. German Chocolate Cake Frosting
  2. {*NOTE* if you are not inclined to make homemade frosting then go ahead and buy 2 containers of German Chocolate Cake Frosting. This would work as a substitute.}
  3. In a large saucepan, combine evaporated milk and cornstarch, and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stir constantly until thick - about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut. This frosting will thicken up as it cools. Let cool 1 hour and then spread on icebox cake.
  4. Make chocolate mousse.
  5. In a medium mixing bowl, add cream cheese, sugar and milk, and beat together until smooth. Mix in cocoa and again beat until well combined and smooth. Gently fold in 8 ounce container of whipped topping.
  6. Layer icebox cake.
  7. Line a 13x9 inch baking dish with a single layer of chocolate graham crackers. If you need to fill in a few spots, break into small pieces to cover the bottom.
  8. Divide the German Chocolate Cake frosting in half (I just eye ball it). Spread half of the frosting over the bottom layer of graham crackers.
  9. Add half of the chocolate mousse to the top of the German Chocolate Cake Frosting and then add another layer of chocolate graham crackers.
  10. Repeat the steps again layering German Chocolate Frosting and the last half of the mousse. Top with a final layer of chocolate graham crackers.
  11. Make homemade whipped topping and add to the top of the icebox cake.
  12. Homemade Whipped Topping
  13. Add whipping cream and sugar to a large mixing bowl. Beat on medium high until stiff peaks form.
  14. Top the cake with toasted coconut and chopped pecans.
  15. Cover with plastic wrap or foil & place in fridge for 2-3 hours to chill and allow mousse to set.
  16. Cut icebox cake and serve with a caramel drizzle on top. Devour & enjoy!
Recipe Notes

Total time includes the time to chill. German Chocolate Cake Frosting from A Dash of Sanity Chocolate Mousse Recipe from Life Love and Sugar

Nutrition Facts
GERMAN CHOCOLATE ICEBOX CAKE
Amount Per Serving
Calories 866 Calories from Fat 531
% Daily Value*
Total Fat 59g 91%
Saturated Fat 31g 155%
Cholesterol 151mg 50%
Sodium 439mg 18%
Potassium 420mg 12%
Total Carbohydrates 80g 27%
Dietary Fiber 6g 24%
Sugars 44g
Protein 10g 20%
Vitamin A 24.7%
Vitamin C 1.3%
Calcium 17.9%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.