So-Easy German Chocolate Cake

photo by:kraft

I made the recipe using a reduced sugar brownie mix (with Splenda in it. 12.35 oz pkg) Also I used natural applesauce instead of the oil called for on the box. I put it i...read more

posted by

dawncreates

on 5/12/2011

time

prep:

10 min

total:

40 min

servings

total:

16 servings

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What You Need

pkg. (19.5 oz.) brownie mix

1/4

cup (1/2 stick) butter, cut up

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/2

cup firmly packed brown sugar

cup BAKER'S ANGEL FLAKE Coconut

cup PLANTERS Pecan Pieces

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.

Kraft Kitchens Tips

Easy Cleanup

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.

Size-Wise

A serving of this special occasion dessert goes a long way on flavor.

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MITZEL807

posted:8/12/2011

Was good, but very rich. Need to cook a little longer to make sure the brownies are cooked through and not to gooey in the middle.

dawncreates

posted:5/12/2011

I made the recipe using a reduced sugar brownie mix (with Splenda in it. 12.35 oz pkg) Also I used natural applesauce instead of the oil called for on the box. I put it in a foil lined 8x8 pan. I used low fat cream cheese. I followed the advice of one of the other reviewers who put half the brownie mix in the pan and mixed the other half with the cream cheese, butter, brown sugar, pecan, & coconut mixture. Then spread it over the plain brownie portion. I was a little short on coconut and pecans. It turned out great though. I cut it into 12 portions at 310 calories each. Yum, yum!

a cook

posted:1/19/2011

This was soooooo yummy. A big hit at my house. Even the picky 10 year old loved them. Will make again, and will now use the coconut pecan frosting recipe for other cakes as well!

JanetVolz

posted:8/26/2010

I will CERTAINLY make this again. I tripled the recipe for a group of about 40. There was none left! It was fantastic. It's a keeper!

a cook

posted:1/31/2010

turned out great! everyone love it!

a cook

posted:9/5/2009

This recipe was easy and quick to make. It tasted great, was moist, and rich. A big hit at the football game party. I was asked for the recipe several times. That says it all!!

a cook

posted:7/2/2009

Make these all the time! Tasty and Easy

a cook

posted:11/10/2008

AWESOME!!! Not only very tasty, but very easy to make.

CHRISTAL1713

posted:10/21/2008

THIS BROWNIE WAS VERY GOOD. I LIKE HOW YOU WERE ABLE TO MAKE THE 'FROSTING'. I THINK I'LL USE IT ON MY CAKES AS WELL.

jcanham01

posted:9/20/2008

My family loved these. I didn't actually put "dollops" on top with the coconut mixture but spread it out a little more so it covered more of the brownie/cake. I also took "just a little" extra coconut and sprinkled on top before baking and they turned out wonderful! Not realizing it at the time, but the brownie mix I had purchased had chocolate chips in the mix. (It was one of those new Ghirardelli mixes) However, it just added a little extra moist chocolate goodness and we found it to make it all the better :-) We will be doing this one again for sure. Everything else I did just as the recipe stated and they were perfect! Thanks Kraft for another great one!