So-Easy German Chocolate Cake
Make cleanup easier for this delicious German chocolate cake by lining baking pan with foil before using. To easily remove the baked cake from pan, extend foil beyond sides of pan. Then use the foil as handles to remove the cake from the pan.
1 pkg.
(19.5 oz.) brownie mix
1/4 cup
(1/2 stick) butter, cut up
4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup
firmly packed brown sugar
1 cup
BAKER'S ANGEL FLAKE Coconut
1 cup
PLANTERS Pecan Pieces
PREHEAT oven to 350°F. Prepare brownie mix as directed on package for cake-like brownies. Pour batter into greased 13x9-inch baking pan.
PLACE butter and cream cheese in small saucepan; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in brown sugar. Add coconut and pecans; mix well. (Mixture will be thick.) Drop spoonfuls of the cream cheese mixture over brownie batter in pan.
BAKE 30 min. or until toothpick inserted in center comes out clean. Cool 1 hour. Store leftover cake in the refrigerator.
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