This is a take on the chocolate sheet cake - and I think it is right up there with that delicious cake too!
It's moist and gooey and it is great for Church supper or Buffet.
A nice change from the chocolate once in awhile...
I didn't have a chocolate cake mix so that is why I mixed up this one. Hope you like it.
serves10x15 inch cake bars
prep time10 Min
cook time45 Min
15 to 18 oz
pkg. yellow or lemon cake mix
pkg. instant french vanilla pudding mix
can sliced peaches, juice reserved
all purpose flour
lightly packed light brown sugar
almonds, chopped or your favorite type
brown sugar, firmly packed
evaporated milk, such as pet
1 1/3 c
How To Make
Grease and flour or spray the 10x15 inch jelly roll pan.
In a blender or food processor place drained peaches and pulse until peaches look like crushed pineapple, just about 4 pulses should do it. Do not drain this. Set aside.
Heat oven to 350^.
Combine and blend all the cake ingredients , including the pulsed peaches.
Pour evenly into the prepared pan.
Bake about 45-50 minutes. Check with toothpick for doneness.
Cool on rack for 15 minutes then spread the glaze on top.
Place the butter,brown sugar, and evaporated milk in a sauce pan and bring to a boil and boil for 2 minutes. Remove from heat and add the coconut and spread on the warm cake. Enjoy!
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