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Country Kitchen
September 1, 2011 Previous Recipe | Next Recipe
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BAKED BBQ BEANS
UPSIDE-DOWN GERMAN CHOCOLATE CAKE
STRAWBERRY PIZZA
CHUCK WAGON
CAMP STEW
BROCCOLI SOUP
SHRIMP SCAMPI
PORK TACO SOUP
BROCCOLI CORNBREAD
SOUR CREAM POUND CAKE
UPSIDE-DOWN GERMAN CHOCOLATE CAKE

2 sticks butter (1 cup), divided
12 ounces shredded coconut
1 cup chopped pecans
1 box German chocolate cake mix
1 pound powdered sugar
1 (8-ounce) package cream cheese

Melt 1 stick of butter (1/2 cup) in a large skillet. Add coconut and pecans and saute over low heat 5 minutes or until mixture is thoroughly moist but not browned. Pour into a 9- x 13-inch glass baking dish coated with non-stick spray.

Prepare cake mix according to package directions and pour over coconut mixture.

In the same skillet used to cook coconut and pecans, melt remaining butter and cream cheese over low heat; then add powdered sugar. Mix together and pour over the prepared cake mix. Swirl cream cheese mixture into cake.

Bake at 350 F for 45 minutes or until cake tests done with a toothpick.





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