Contrary to popular belief, German chocolate cake did not originate in Germany, but was named for the American baking chocolate inventor Sam German. That, however, did not stop me from making these German Chocolate Cake pudding shots for a recent German themed birthday party at a German beer hall. Layered with chocolate pudding infused with cake flavor vodka and butterscotch pudding infused with rum and topped with shredded coconut, these pudding shots were erstaunlich lecker!

7 tablespoons (7 envelopes) of unflavored gelatin powder
1 3/4 cups cold water
1 3/4 cups boiling water
4 (3 oz) packages of chocolate pudding
3 (3 oz) packages of butterscotch pudding
3 1/2 cups cold milk
1 cup cake flavored vodka
3/4 cup rum
1 cup coconut flakes

In a bowl, sprinkle 4 tablespoons (4 envelopes) of unflavored gelatin powder over 1 cup of the cold water and allow the gelatin to absorb the water. Stir 1 cup of the boiling water until gelatin is fully dissolved. Whisk in the chocolate pudding until dissolved. Whisk in the 2 cups of milk until fully incorporated. Stir the vodka.

In a separate bowl, sprinkle 3 tablespoons (3 envelopes) of unflavored gelatin powder over 3/4 cup of the cold water and allow the gelatin to absorb the water. Stir 3/4 cup of the boiling water until gelatin is fully dissolved. Whisk in the butterscotch pudding until dissolved. Whisk in the 1 1/2 cups of milk until fully incorporated. Stir the rum.

Pour half the chocolate pudding mixture into a 13 x 9 or equivalent sized pan. Refrigerate for about 15 to 20 minutes, checking it often, until the gelatin is set but not completely firm- the gelatin should stick to your finger when touched.

Gently spoon 1/2 of the butterscotch pudding into the pan over the chocolate layer. Again, refrigerate for about 15 to 20 minutes, checking it often, until the gelatin is set but not completely firm- the gelatin should stick to your finger when touched.

Gently spoon the other half of the chocolate pudding into pan over the butterscotch layer and refrigerate for about 15 to 20 minutes, checking it often, until the gelatin is set but not completely firm.

Mix the coconut flakes into the other half of the butterscotch pudding and gently spoon into the pan over the chocolate layer. Refrigerate overnight until firm.

Dip the pan in warm water for 15 seconds to loosen the gelatin from the pan. Use a knife to cut into 1 1/2 inch blocks. Gently lift onto a plate or cookie sheet and serve.