GERMAN CHOCOLATE DUMP COBBLER CAKE

Name: GERMAN CHOCOLATE DUMP COBBLER CAKE
Yield: 12 to 15
Cuisine: American
Ingredients: FOR THE SAUCE:; 1 stick unsalted butter; 1 1/3 c brown sugar, firmly packed; 1 can(s) ( 12 oz. ) evaporated milk; TO MAKE COBBLER CAKE:; 3 c coconut, flaked; 1 c chopped pecans (optional); 1 box german chocolate cake mix; 2 stick unsalted butter

By Rose Dailey
@daileysbaby

-

One of my 'throw-togethers'
:-)

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

12 to 15

Method:

Bake

Ingredients

FOR THE SAUCE:
1 stick

unsalted butter
1 1/3 c

brown sugar, firmly packed
1 can(s)

( 12 oz. ) evaporated milk
TO MAKE COBBLER CAKE:
3 c

coconut, flaked
1 c

chopped pecans (optional)
1 box

german chocolate cake mix
2 stick

unsalted butter
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How to Make GERMAN CHOCOLATE DUMP COBBLER CAKE

Step-by-Step

First, make a sauce:
Melt 1 stick of butter in a non-stick saucepan on a medium heat.
Add the brown sugar, and heat until it comes to a boil; stirring constantly.
Add the evaporated milk, and heat for 3 minutes; stirring to blend well.
Take it off the heat and let cool.
After the sauce has cooled down:
Spray a 9x13 cake pan with Pam (or any cooking spray).
Preheat oven to 350 degrees.
Spread the coconut and pecans evenly over the bottom of the cake pan.
Pour the sauce slowly over the coconut/pecans, making sure to get it evenly distributed.
Next, sprinkle the dry cake mix evenly over the top.
Melt the other 2 sticks of butter and pour that over the dry cake mix.
Bake in a 350 degree oven for 40 to 45 minutes.