Posted at 6:43 pm
We are having friends over for dinner tonight and I know they are chocoholics so was wanting to make them something that I haven’t made them before. Looking through my old recipes, I came across this and since I had everything needed, it became the cake for dessert tonight. Whipped up some whipping cream to spoon over the top because, well, it has been several days since I have had whipped cream and a girl can only go so long without it. Taken from a Southern Living Magazine several years ago…
1 box of Duncan Hines German Chocolate Cake mix
1 large egg
2 large egg whites
1 3/4 cup water (I used milk)
Beat all above ingredients for 3 minutes and pour into a greased 15×10 jelly roll pan. Bake get 350 for about 15 min or until cake is done in center.
While cake is baking, combine the following:
1 (14 oz) can of Sweetened Condensed milk (eagle brand)
1/3 cup finely chopped pecans
1/3 cup coconut
2/3 cup semi-sweet chocolate chips (the recipe didn’t call for these but I added them and am so glad I did)
Stir eagle brand, coconut, pecans and chocolate chips and spread over cake when it comes out of oven and still hot. Spread evenly and broil on lowest rack in oven for about 2 minutes or until bubbly. You can add a frosting if desired but I just sprinkled over a homemade hot fudge topping over the top after cooling the cake for about 15 minutes.
Serve with ice cream or whipped cream or both.
Posted at 7:17 pm
Something else to get addicted to, as if I didn’t have enough already. Thank you Patti for sharing with us and for introducing me to something else that I will now have to keep locked up, after making it. This will be so great to have on hand for all the company that will be coming during the Fall. (as if there will be any left when they get here)
Taken from Pinterest (Fivehearthome.com) after finding out that this is a recipe I can’t live without and Patti told me where to find it.
1 1/2 cups flour
1 teas baking powder
1/4 teas baking soda
1/4 teas salt
2 sticks (1 cup) butter, melted and slightly cooled
1/2 cup sugar
1/3 cup firmly packed light brown sugar
1 teas pure vanilla
1 cup semi-sweet chocolate chips
1 cup chopped pecans, toasted
1/2 cup sweetened flaked coconut, toasted
Preheat oven to 350. Grease a large jellyroll or cookie sheet with butter.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, mix melted butter, sugar, brown sugar and vanilla until incorporated. Slowly stir in flour mixture until blended. Stir in chocolate chips, pecans and coconut. The dough will be crumbly.
Press dough onto prepared pan in an even layer, forming a rough rectangle approximately 10″ wide and 15″ long. Bake for 19 minutes or until the cookie is golden brown and seems crisp. Set pan on a wire rack and allow to cool completely before breaking slab into irregular pieces. Stop in an airtight container. Would show you a picture of it but I already ate all of what she brought over. You can see Pictures on Pinterest.