Chocolate Castles as wel

No matter what cake comes out of our kitchen, Randy’s favorite remains the same, German Chocolate. This recipe is a quick version to put on the table when I don’t have time to whip egg whites or spend 12 minutes stirring the frosting that goes on top. I found this recipe on the side of a Duncan Hines German Chocolate cake mix. It is so rich because of the butter and cream cheese. Will keep this recipe right on top. It has Randy’s seal of approval!.

1/2 cup butter, melted

1 cup firmly packed light brown sugar

1 1/2 cups flaked coconut

1 1/2 cups chopped pecans

1 pkg Duncan Hines German Chocolate Cake mix

1 ( 8oz) cream cheese (softened)

1/2 cup butter, melted (this is not the same butter listed above, but an addition)

1 lb powdered sugar

Preheat oven to 350; grease and flour a 9×13″ pan.

Melt 1/2 cup butter and brown sugar together and spread in the bottom of the baking pan. Then sprinkle coconut and pecans on top of the mixture. Prepare cake mix according to directions on box. Pour over coconut and pecan mixture.

Combine cream cheese and 1/2 cup melted butter in medium bowl. Beat at low speed with electric mixer until creamy. Add powdered sugar and beat until blended and smooth. Drop by spoonfuls  evenly over batter.

Bake 45 minutes or until cake tests done.  Cool completely. Cut into individual pieces, turn upside down when placing on plates.