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German Chocolate Icebox Cake

German Chocolate Icebox Cake - layers of homemade frosting, rich chocolate mousse, & chocolate graham crackers topped with whipped cream, pecans, & coconut.
Prep Time 2 hours 40 minutes
Total Time 2 hours 40 minutes
Servings 12
Calories 866kcal
Author Sandra

Ingredients

German Chocolate Cake Frosting

  • 1 cup evaporated milk
  • 1 tablespoon 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

German Chocolate Cake Frosting

  • NOTE: If you do not wish to make the frosting, you can use 2 containers of store-bought coconut pecan frosting as a substitute. I prefer the taste of homemade frosting.
  • 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 before spreading on cake.

Chocolate Mousse

  • 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.

Assembly

  • 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.
  • Divide the German Chocolate Cake frosting in half (I just eyeball it). Spread half of the frosting over the bottom layer of graham crackers.
  • Add half of the chocolate mousse to the top of the German Chocolate Cake Frosting and then add another layer of chocolate graham crackers.
  • Repeat the steps again layering German Chocolate Frosting and the last half of the mousse. Top with a final layer of chocolate graham crackers.

Homemade Whipped Topping

  • Add whipping cream and sugar to a large mixing bowl. Beat on medium-high until stiff peaks form. Spread over graham crackers.
  • Top the cake with toasted coconut and chopped pecans.
  • Cover with plastic wrap or foil & place in fridge for 2-3 hours to chill and allow mousse to set.
  • Cut icebox cake and serve with a caramel drizzle on top. Devour & enjoy!

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

Calories: 866kcal | Carbohydrates: 80g | Protein: 10g | Fat: 59g | Saturated Fat: 31g | Cholesterol: 151mg | Sodium: 439mg | Potassium: 420mg | Fiber: 6g | Sugar: 44g | Vitamin A: 1235IU | Vitamin C: 1.1mg | Calcium: 179mg | Iron: 2.9mg