Baker’s Dessert Shop
Easy German Sweet Chocolate Cake With Broiled Coconut and Pecan Topping
Makes 1 (9x13-inch) cake. Recipe is from an old “Baker’s Dessert Shop” booklet.
For the cake:
1 (15.25-oz.) pkg. yellow cake mix or pudding-included cake mix (I used Betty Crocker Super Moist cake mix with pudding in the mix.)
1 (4-oz.) pkg. Baker’s German Sweet Chocolate, melted
For the topping:
22⁄3 cup angel flake coconut
2⁄3 cup chopped pecans
1 cup firmly packed light brown sugar
½ cup butter, melted
½ cup milk
2 tsps. vanilla extract
1. Preheat oven to 350 degrees and lightly grease a 9x13-inch baking pan with nonstick coating and set aside.
2. Prepare cake mix as directed on package, adding melted chocolate before beating. Pour into prepared baking pan. Bake for 35 minutes or until top springs back when lightly pressed. After removing cake, turn oven temperature to broil. Spread topping over warm cake.
3. Broiled Coconut Topping: In medium bowl combine coconut, pecans, brown sugar, melted butter, milk and vanilla. Stir until well mixed. Spread evenly over warm cake and return to oven. Broil for 2 or 3 minutes or until coconut is lightly browned.