GERMAN CHOCOLATE DUMP COBBLER CAKE
Ingredients
- 1 stick
- unsalted butter
- 1 1/3 c
- brown sugar, firmly packed
- 1 can(s)
- ( 12 oz. ) evaporated milk
- 3 c
- coconut, flaked
- 1 c
- chopped pecans (optional)
- 1 box
- german chocolate cake mix
- 2 stick
- unsalted butter
FOR THE SAUCE:
TO MAKE COBBLER CAKE:
How to Make GERMAN CHOCOLATE DUMP COBBLER CAKE
- 1First, 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. - 2After the sauce has cooled down:
Spray a 9x13 cake pan with Pam (or any cooking spray).
Preheat oven to 350 degrees. - 3Spread 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.
