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1/2 cup butter or margarine, softened
1 package Betty Crocker SuperMoist german chocolate cake mix
1 tub Betty Crocker Rich & Creamy coconut pecan ready-to-spread frosting or
Coconut-Pecan Topping (see Fabulous Frostings and Glazes chapter)
1 (6-ounce) bag semisweet chocolate chips (1 cup)
1/4 cup milk
1- Heat oven to 350°. Lightly grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening. Cut butter into cake mix in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2 cups) in bottom of pan. Bake 10 minutes.
2- Carefully spread frosting over baked layer; sprinkle evenly with chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto chocolate chips.
3- Bake 25 to 30 minutes or until cake portion is slightly dry to the touch. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): No changes.
1 Bar: Calories 135 (Calories from Fat 70); Fat 8g (Saturated 4g); Cholesterol 15mg; Sodium 100mg; Carbohydrate 15g (Dietary Fiber 0g); Protein 1g. % Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 2%.
Betty's Tip: For an easy dessert with restaurant style, place 2 bars on individual serving plates. Top with whipped cream and grated milk chocolate from a candy bar.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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