I was exploring the Internet the other day looking for inspiration when I realized I have an issue. To explain, I have the worst problem with people’s voices. Go ahead and say it…..voices??? There are several people I used to love when I read their blogs, but once I heard them live on their blogs, OY! I’m not going to mention any names, because that would be wrong. Just because I’m weird doesn’t mean everyone should be. I can’t explain it, this is just my issue.
So to follow up, I was watching this gal and I was just getting ready to move on when she started on her list of ingredients. I’m not going to say her name because I don’t think I can look and listen ever again, but the cake sounded very interesting and maybe you’ll follow up with her. See, I’m only hurting myself. What a maroon I can be.
1 1/2 CUP FLAKED COCONUT
1 TO 1 1/2 CUPS CHOPPED PECANS
1 GERMAN CHOCOLATE CAKE MIX (PREPARE BATTER AS PER BOX DIRECTIONS)
1 8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
1 STICK BUTTER
2 CUPS POWDERED SUGAR
Preheat the oven to 350 degrees F. Prepare your cake mix and set the batter aside. Combine the butter, cream cheese and sugar and blend well and set aside. Spray a 13 x 9 x 2” cake pan well with baking spray (or grease and flour) then sprinkle coconut evenly across the bottom of pan. Now sprinkle the pecans evenly over the coconut. Next pour the prepared cake batter over the coconut and pecans. Then dollop cream cheese mixture over the top of batter using a tablespoon as you would for a marble cake. Take your spatula and carefully run it through the top of the cake to marble the cream cheese in a little. Bake at 350 degrees for 50 minutes to an 1 hour! Take out and enjoy hot or cool.
* From the Recipe Box:
The cake was incredibly moist and flavorful. G was like “SHUT UP!” This is the best.
There are nooks and crannies that form like a fault line after an earthquake. Clever.
and remember: When disaster strikes the time to prepare has passed. Big kiss, Lynn