German Chocolate Skillet Cake
Ingredients:
|
| 3/4 |
cup packed brown sugar |
| 1 |
cup milk |
| 1 |
package (7 ounces) flaked coconut |
| 1 |
cup coarsely chopped pecans |
| 3 |
tablespoons butter or margarine |
| 1 |
package (18.25 ounces) German chocolate or chocolate cake mix (plus ingredients to make cake) |
| |
Vanilla ice cream (optional) |
Directions:
| Preheat oven to 350°F. Combine brown sugar and milk in large bowl. Add coconut and pecans; mix well. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over medium heat, tilting pan to coat bottom evenly. Drop coconut mixture in spoonfuls over bottom of Skillet; pat into an even layer, forming a smooth surface.
|
| Prepare cake mix according to package directions in Classic Batter Bowl. Gently pour batter evenly over coconut layer in skillet, spreading to edge. Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Remove from oven using Oven Mitts. |
| Loosen edges of cake from skillet. Carefully invert onto large, heat-proof serving plate. Use Classic Scraper to remove any topping that might remain in bottom of skillet; spread over top of cake. Cool completely. Serve with vanilla ice cream, if desired. |
Yield: 16 servings
Nutrients per serving: Calories 370, Total Fat 21 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 41 g, Protein 5 g, Sodium 300 mg, Fiber 1 g
