Follow these steps for perfect results
Margarine
melted
Confectioners Sugar
German Chocolate Cake Mix
prepared according to package directions
Cream Cheese
softened
Chopped Nuts
chopped
Angel Flake Coconut
Preheat oven to 350°F (175°C).
Melt 1 stick (1/2 cup) of margarine.
Pour the melted margarine into the bottom of a 9 x 13 inch baking pan.
Stir in 1 cup of chopped nuts and 1 cup of angel flake coconut.
Prepare German chocolate cake mix according to package directions.
Pour the cake batter into the prepared pan, over the nut and coconut mixture.
Melt the remaining 1 stick (1/2 cup) of margarine.
Soften 8 oz of cream cheese.
Add the melted margarine to the softened cream cheese and mix well.
Gradually add 1 box of confectioners sugar to the cream cheese mixture, mixing until smooth.
Spoon the cream cheese mixture evenly over the cake batter.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes before inverting onto a serving plate.
Expert advice for the best results
Grease the baking pan well to prevent sticking.
Cool completely before inverting for best results.
Garnish with additional coconut flakes or chopped nuts after inverting.
Everything you need to know before you start
15 minutes
Can be made a day ahead and stored in the refrigerator.
Serve slices on a plate, topped with a dusting of confectioners' sugar and a sprig of mint.
Serve with a scoop of vanilla ice cream.
Pair with a glass of cold milk.
A sweet port wine complements the chocolate and nutty flavors.
Discover the story behind this recipe
A modern twist on a classic dessert.
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