German Chocolate Microwave Cake

If you need a quick dessert and don't have a clue what to fix, then this is the dessert for you! I don't normally fix desserts unless I have someone over for dinner. You'll be surprised at how quick and easy this is. It only takes a couple of minutes to stir everything into the microwave container, then you cook it in the microwave for only 10 minutes! That's it!

German Chocolate Microwave 
Dump Cake

I learned how to make this microwaved dump cake when I was Supervisor for Gifts by House of Lloyd, which also included Christmas Around the World and Cookin', similar to Pampered Chef. It was pretty cool that I could offer all 3 parties to my hostesses. If a hostess choose to have a Cookin' party, I would always make something for her friends to eat while demonstrating the kitchen items we offered. We had a cookbook full of quick and delicious recipes and I would let the hostess choose whether she wanted me to make a main dish, such as a pizza, a Taco Ring, Chicken Broccoli Braid or one of our delicious decedent desserts. This cake was one of them they'd often choose.

At the time I was doing that (in the 1990's), we made this cake in our microwave Rice Cooker, but I no longer have that and was trying to find a bowl or other container to cook it in. Then I realized I have a microwave pop corn popper and it was perfect for making this cake. I hope you enjoy it!

German Chocolate Dump Cake

Ingredients:

1 box Super Moist German Chocolate Cake Mix

1 cup water

1 cup sour cream

3 eggs

1 can Coconut Pecan Frosting

1 cartoon Cook Whip or ice cream

Put dry cake mix, water, sour cream and eggs in rice cooker or any microwaveable glass or plastic bowl. (I used my microwave pop corn popper). Mix well with spoon or whisk. Put Coconut Pecan Frosting on top of uncooked cake.  Microwave without lid for 10-15 minutes. Check with toothpick for doneness.
Note: it cooked only in 10 minutes in my microwave, which is 1200 watts, I believe. Cake will keep cooking after you taker it out  so do NOT overcook. Let stand for 15 minutes. Invert on plate and serve with whipped cream or vanilla ice cream.
Note:
I checked the cake after 8 minutes just to see how it was doing, but it was still gooey on top.
As you can see by my pictures, I did not invert it into a plate. The icing goes to the bottom of the bowl while cooking, so when you invert it, the icing will be on top!

Another Tip: if you'd like to make the German Chocolate coconut frosting from scratch, (which is better of course) go here to find that recipe by Pampered Chef. Picture above, showing the icing on top,  belongs to the person at this link.