ALL I CAN SAY ABOUT THIS CAKE IS THAT IT IS .....
A W E S O M E!
A GREAT ONE FOR THE SWEET TOOTH!
prep time25 Min
cook time45 Min
shredded sweetened coconut
chopped walnuts or pecans
German chocolate cake mix (duncin hines)
1 1/4 c
milk - (instead of water) as directed on cake mix box
bite-size coconut candy bars, chopped, such as almond joy or mounds
8-ounce package cream cheese, at room temperature
(1 stick butter), at room temperature
CHOCOLATE PECAN GLAZE:
(1 stick) butter
approx 1/4 c
milk (more if a thinner consistency is desired)
1 1/2 - 2 c
How To Make
* PLEASE READ RECIPE THROUGH CAREFULLY ...
**Preheat the oven to 350 degrees F.
***Spray a 13-by-9-by-2-inch pan with nonstick spray.
*Mix the coconut and nuts and spread them evenly in the pan.
*PREPARE THE CAKE AS DIRECTED ON THE CAKE MIX BOX WITH THE FOLLOWING EXCEPTIONS:
*USE 4 LARGE EGGS INSTEAD OF 3...
*USE 1 1/4 CUP MILK IN PLACE OF THE WATER,
*ADD 1 TSP. VANILLA
*STIR IN THE CHOPPED CANDY BARS
*Pour the batter OVER the coconut and nuts.
*Combine the cream cheese, butter and sugar.
*Randomly drop tablespoons of this mixture on TOP of the BATTER;
*DO NOT SPREAD IT...
*Bake until the sides of the cake pull away from the pan, about 40 to 50 minutes.
CHOCOLATE PECAN GLAZE
*In a saucepan over medium-high heat, COMBINE butter, milk, cocoa powder and vanilla extract.
*Once the butter is melted, remove from the heat.
*Add the sugar and stir until smooth.
*Stir in the pecans.
*Pour the warm Chocolate Pecan Glaze over the cake.
*Slice and enjoy.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for CHOCOLATE EXPLOSION CAKE (Version 1):