I got this cute little Betty Crocker Cookie Recipe Book for my birthday and found this recipe inside. It's perfect for one of my treats for church this coming Sunday.
So, if you want to Worship with some wonderful friends of mine AND enjoy a tasty treat, go to CBC this Sunday morning. Service starts at 10:30! It's a definite Win-Win in my book!
Ingredients:
1 box German Chocolate cake mix (Betty Crocker, of course!)
1/2 cup butter or margerine, softened (I used butter)
1 container coconut pecan frosting
1 cup semi-sweet chocolate chips
1/4 cup milk
Generously grease 9x13 baking pan and preset oven to 350. Mix butter and cake mix with a fork until crumbly. Press half into bottom of pan and bake 10 minutes. Carefully spread frosting on top and sprinkle (as evenly as you can) chocolate chips on top of that. Mix milk into remaining cake mix and plop on top of bars. Bake another 25-30 minutes. Let cool an hour, refrigerate another 2 hours to set and then cut. Keep refrigerated.
I checked this recipe online and found the measurements to vary, so I don't know what's up with that!
In any case, it should be delicious! And if you're not a coconut or pecan fan, don't worry. You taste way more chocolate and caramel-ness than anything! Who can refuse that?
So, if you want to Worship with some wonderful friends of mine AND enjoy a tasty treat, go to CBC this Sunday morning. Service starts at 10:30! It's a definite Win-Win in my book!
Ingredients:
1 box German Chocolate cake mix (Betty Crocker, of course!)
1/2 cup butter or margerine, softened (I used butter)
1 container coconut pecan frosting
1 cup semi-sweet chocolate chips
1/4 cup milk
Generously grease 9x13 baking pan and preset oven to 350. Mix butter and cake mix with a fork until crumbly. Press half into bottom of pan and bake 10 minutes. Carefully spread frosting on top and sprinkle (as evenly as you can) chocolate chips on top of that. Mix milk into remaining cake mix and plop on top of bars. Bake another 25-30 minutes. Let cool an hour, refrigerate another 2 hours to set and then cut. Keep refrigerated.
I checked this recipe online and found the measurements to vary, so I don't know what's up with that!
In any case, it should be delicious! And if you're not a coconut or pecan fan, don't worry. You taste way more chocolate and caramel-ness than anything! Who can refuse that?
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