Death By Chocolate (Coconut Cream Cheese Cake)
Recipe: #4942
March 19, 2012
Categories: Desserts, Cakes, Cheese, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day Game/Sports Day, July 4th, Labor Day, Mothers Day, Potluck, Oven Bake, Cake Mix, Cream Cheese, more
"This cake is a sin and will be gone fast"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (199.1 g)
- Calories 722.4
- Total Fat - 36.2 g
- Saturated Fat - 16.5 g
- Cholesterol - 103.3 mg
- Sodium - 519.6 mg
- Total Carbohydrate - 95.6 g
- Dietary Fiber - 2.4 g
- Sugars - 77.1 g
- Protein - 9.9 g
- Calcium - 272.5 mg
- Iron - 2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees. Grease 13 x 9 inch pan. Sprinkle coconut and pecans evenly over bottom of greased pan. In large bowl combine cake mix, oil, water and eggs at a low speed until moistened. Beat 2 minutes at high speed.
Step 2
Spoon batter evenly over coconut and pecans. In another large bowl combine powdered sugar, butter and cream cheese; beat until smooth and creamy. Spoon evenly over batter to within 1 inch of edges.
Step 3
Bake at 375 degrees 40 to 50 minutes or until toothpick comes out clean.
Step 4
To SERVE: slice the cake and serve the slices with a flat server, scraping the bottom of the pan, and flip the slices onto plates. Each slice will come out intact with a coconut/pecan topping.
Tips
No special items needed.
1 Reviews
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