Try this tasty German chocolate cake with coconuts and pecans. Our easy chocolate cake recipe is an absolute cinch: it starts with a brownie mix!
What You Need
Original recipe yields 16 servings
1 pkg. (19.5 oz.) brownie mix
1/4 cup (1/2 stick) butter, cut up
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup firmly packed brown sugar
1 cup BAKER'S ANGEL FLAKE Coconut
1 cup PLANTERS Pecan Pieces
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Let's Make It
Preheat oven to 350°F. Prepare brownie mix as directed on package for cake-like brownies. Pour batter into greased 13x9-inch baking pan.
Place butter and cream cheese in small saucepan; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in brown sugar. Add coconut and pecans; mix well. (Mixture will be thick.) Drop spoonfuls of the cream cheese mixture over brownie batter in pan.
Bake 30 min. or until toothpick inserted in center comes out clean. Cool 1 hour. Store leftover cake in the refrigerator.
Make cleanup easier by lining baking pan with foil before using. To easily remove the baked cake from pan, extend foil beyond sides of pan. Then use the foil as handles to remove the cake from the pan.
A serving of this special occasion dessert goes a long way on flavor.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.