GERMAN CHOCOLATE DUMP COBBLER CAKE
One of my 'throw-togethers'
FOR THE SAUCE:
1 stickunsalted butter
1 1/3 cbrown sugar, firmly packed
1 can(s)( 12 oz. ) evaporated milk
TO MAKE COBBLER CAKE:
3 ccoconut, flaked
1 cchopped pecans (optional)
1 boxgerman chocolate cake mix
2 stickunsalted butter
How to Make GERMAN CHOCOLATE DUMP COBBLER CAKE
- 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.