MB Recipes - Chocolate Pecan Coconut Cake
Chocolate Pecan Coconut Cake
1 German or Swiss chocolate cake mix
3/4 cup flaked coconut
1/2 cup chopped pecans
Cream Cheese Frosting
Prepare cake mix as directed on package. Add coconut and pecans. Pour batter into 3 well-greased cake pans. Bake at 350 degrees for 15-18 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pans and cool completely.
Cream Cheese Frosting
1 (8-ounce) package cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (1-pound) box powdered sugar, sifted
1/2 cup pecans, toasted and chopped (optional)
Combine cream cheese and butter in large mixer bowl; mix at medium speed until well combined. Add vanilla; mix well. Add powdered sugar a little at the time, mixing until mixture is of spreading consistency. Spread between layers and on top of Chocolate Pecan Coconut Cake. Sprinkle with chopped pecans, if desired.
Store cake in refrigerator.
Testing note: For testing purposes, Duncan Hines German Chocolate Cake Mix was used. The taste and texture of the cake and frosting were good despite the fact that the recipe was made from a cake mix base.
Grape Salad
This recipe is best if made the day before serving.
1 ½ pounds seedless red grapes
1 (8-ounce) carton sour cream
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup chopped Georgia pecans
Wash grapes and dry thoroughly. Set aside. Combine sour cream, cream cheese and granulated sugar in medium bowl of mixer. Mix until smooth and well blended. Place half of grapes in glass serving bowl. Pour 1/2 cream cheese mixture over grapes; smooth with spoon. Sprinkle 1/2 of brown sugar and 1/2 of pecans over mixture. Repeat layers. Cover and refrigerate.
Testing note: This is a really rich salad; it could easily double as a dessert. Servings should be small.
Jo Anne Coleman
Conyers,
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