German Chocolate Cake Recipes

 Happy International Chocolate Day! This year, Baskin-Robbins is celebrating by sharing two unique and decadent recipes that use our classic German Chocolate Cake flavor. Pick up a Fresh-Pack of German Chocolate Cake at your local shop to create these recipes at home and celebrate every chocolate-lovers favorite holiday.

The main ingredient in these recipes is our German Chocolate Cake flavor which features smooth Swiss style chocolate ice cream, loaded with fudge brownie pieces, coconut, and walnut pieces, all tied together with a sweet caramel swirl.

Chocolate Chip Coconut Cookie Cups

 

Ingredients: Makes about 6 cookie cups

• 3 Large scoops of Baskin-Robbins German Chocolate Cake
• 1 Cup pre-made chocolate chip cookie dough
• ¼ Cup coconut shreds
• Store bought caramel drizzle

Supplies & Equipment:

• Standard muffin tin
• Standard table spoon

Instructions:

1. Preheat your oven to 350 degrees and grease the inside of the muffin tin with nonstick spray.
2. Measure out 1 cup of premade chocolate chip cookie dough and add to a mixing bowl.
3. Mix ¼ cup of coconut shreds into the cookie dough by hand.
4. Measure 3 tablespoons of coconut chocolate chip cookie dough mixture and form into balls.
5. Place each cookie dough ball into its own space in the muffin tin.
6. Roughly shape the cookie dough into a cup shape, bringing some of the cookie dough up the sides of the tin and creating a hollow center.
7. Place the muffin tin with molded cookie dough in the 350-degree oven.
8. Bake for 18-20 minutes – until the cookie dough is browned on the edges and fully cooked through in the bottom (Note: the middle of the cookie will rise while baking and it will lose the cookie shape a bit).
9. Allow to cool for about 10 minutes – to where the cookie dough is still warm, but not hot to the touch. Take the back of a tablespoon and gently push down in the center of each cookie dough cup to create a hollow inside
10. Allow to cool in the pan for an additional 15-20 minutes or until you can remove the cookie cups from the in without losing their shape. Allow cookie cups to fully cool on a wire rack.
11. Once completely cool, top each cookie cup with a scoop of Baskin-Robbins German Chocolate Cake, caramel drizzle, and coconut shreds.
12. Serve immediately.

 

Coconut Walnut Blondie Ice Cream Sandwich

 

Ingredients: Makes about 15 ice cream sandwich bars – yield may vary depending on desired size of the sandwiches.

• One regular size Fresh-Pack of Baskin-Robbins German Chocolate Cake
• Boxed blondie mix
• 2 Eggs
• ¼ Cup of milk
• 1 Stick of butter
• ½ Cup of walnuts
• ½ Cup coconut shreds
• Store bought caramel drizzle

Supplies & Equipment:

• 7x11 Glass pan (Other sized pans may be used but cooking times may vary)

Instructions:

1. Preheat your oven to 350 degrees.
2. In a medium mixing bowl, combine the boxed blondie mix, 2 eggs, 1 stick of softened butter, ¼ cup of milk, ¼ cup of coconut shreds, and ½ cup of walnuts.
3. Line the 7x11 glass baking dish with parchment paper – leave enough that it hangs over the edges of the pan.
4. Pour the blondie mixture into the lined baking dish and use a spatula to ensure the mixture is even leveled.
5. Place the dish with the blondie mixture into the 350-degree oven. Bake for 33-36 minutes – until the blondies are fully cooked and you can place a toothpick into the mixture and pull it out without any wet mixture. (Note: This cooking time may vary for a different size pan)
6. Allow to cool for about 20 minutes – to where it is no longer hot to the touch, and you can remove the blondies using the parchment paper lining.
7. Allow the blondies to cool completely on the parchment paper on a wire rack.
8. Once completely cool, cut the blondies in half horizontally, creating a top and bottom layer.
9. Using the parchment paper, place the bottom half of the blondies back into the glass baking dish
10. Scoop about 7-9 large scoops (about the size of a softball) of Baskin-Robbins German Chocolate Cake ice cream into a microwave safe dish. (Different sized pans may require more or less ice cream)
11. Place the ice cream into the microwave for about 30 seconds, stirring halfway through, until the ice cream has a soft, spreadable texture, but is still able to hold its shape.
12. Place the ice cream mixture into the glass pan, on top of the bottom layer of the blondies.
13. Drizzle caramel and sprinkle coconut shreds over the ice cream layer.
14. Allow the pan with the bottom layer of blondies and ice cream layer with toppings to sit in the freezer until the ice cream hardens.
15. Partially freeze the ice cream layer, enough to where it is firm enough to hold it’s shape, but still soft enough to allow to the top layer of blondies to stick to the ice cream, about 1 hour..
16. Place the top layer of blondies into the pan, on top of the ice cream layer.
17. Place the entire pan with the assembled layer bars into the freezer to harden, about 2 hours.
18. Allow to stand at room temp for about 5 minutes before cutting and serving. Refer to the image above for approximate sizing.