#1645 - German Chocolate Bars

(by Shirley McNevich)

1 box German chocolate cake mix
1 cup Baker's angelflake coconut
1 stick softened butter
1 cup chopped pecans
2 eggs
Topping: 1lb. Domino's powdered sugar; 1 - 8oz. Philadelphia cream cheese (softened); 1 stick softened butter

In a mixer add 1 stick softened butter and eggs--beat. Slowly add cake mix--beat. Remove bowl from mixer--add coconut and chopped pecans--stir until mixed. Pour batter into a greased 11 x 14 pan (3" deep)--set aside. In a mixer add powdered sugar, cream cheese and 1 stick softened butter--beat until smooth. Spread the cream cheese mixture evenly on top of the cake batter. Bake at 350 degrees for 30-35 minutes or until the topping caramelizes. Cool completely, then cut into squares or bars.

#1488 - German Chocolate Toffee Cake

(by Shirley McNevich)

1 box German chocolate cake mix (baked according to box directions in x 9 x 13 cake pan)
2 TBSP Parkay margarine
1 - 14oz. can Borden's sweetened condensed milk
1 jar caramel ice cream topping
1 can white frosting (or make your own)
1 cup toffee bits

In a 9 x 13 cake pan, bake the cake according to box directions but add 2 TBSP Parkay margarine to the batter and beat before pouring into the cake pan and baking. Let the cake cool for 10 minutes, then use the handle of a wooden spoon to make holes through the whole top of the cake (about 1" apart). Pour the whole can of condensed milk evenly all over the top of the cake so it soaks down into the holes--use the back of the spoon end of the wooden spoon to spread it evenly. Drizzle the caramel ice cream topping all over the top of the cake (as much as you wish). Cool to room temperature, then refrigerate until cold. Remove from refrigerator, frost the cake with white icing and sprinkle the toffee bits evenly over the top of the frosting. Keep refrigerated.

#469 - Caramel Brownies

(by Shirley McNevich)

1 - 6oz. Carnation evaporated milk
1 - 14oz. package Kraft caramels (plain)
1 box German chocolate cake mix
3/4 cup melted butter
1 - 6oz. package Nestle's semi-sweet chocolate chips

Melt the butter and set aside. Melt the caramels with half of the can of evaporated milk in a saucepan over low heat. In a bowl, add cake mix with melted butter and the remaining half can of evaporated milk--stir well. Press half the the batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 6 minutes. Remove from oven and sprinkle the top with the chocolate chips, then spread the caramel mixture evenly over the top. Press remaining batter on top of the caramel mixture. Return to oven and bake at 350 degrees for 12-14 minutes. Do not overbake.