oom temperature.
Meanwhile, prepare Coconut Pecan Cream Cheese Frosting:
Place
Mix all ingredients except frosting, then fold in can of coconut pecan frosting.
Bake at 350\u00b0 until done.
Beat cake mix, eggs, oil and water well. Fold in coconut/pecan frosting. Bake in Bundt pan in 350\u00b0 oven for 50 to 60 minutes. May drizzle confectioners sugar, milk and oleo icing over cake.
Preheat oven to 350 (175 c); grease 9x13 inch baking pan.
Mix brownie mix, eggs, oil, water.
Add sour cram and coconut pecan frosting mix, spread in prepared pan.
Bake for 20 minutes.
Take out of oven and sprinkle with chocolate chips and chopped pecans.
Place back in oven for 5-8 minutes, take out and use a spatula to spread chocolate chips around to frost brownies.
Mix yellow cake mix according to directions on the box.
When mixed, add the can of coconut/pecan icing to the batter.
Scrape batter into a
bundt pan that has been greased and floured.
Bake as directed on the box of cake mix.
Test with a toothpick or cake tester to see whether it is done.
Let stand in pan for 10 minutes.
Turn out on a rack to cool.
No frosting necessary.
Preheat oven to 350\u00b0.
Open cake mix; put it in the bowl. Add water, eggs and oil.
Add the coconut pecan icing into cake mix; stir until completely mixed up.
Pour the mix in a 9 x 13 pan.
Bake 30 to 45 minutes; ovens vary.
Let the cake cool completely, then ice the cake with the Cool Whip.
HEAT oven to 350\u00b0F Spray a 13 x 9-inch pan with no-stick cooking spray.
In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add frosting and sour cream; mix well.
Spread batter in prepared pan. Sprinkle pecans and chocolate chips evenly over top.
BAKE 42 to 52 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Cut into bars.
ow speed.
Stir in coconut and pecans.
Beat egg
Combine flour, baking powder and salt; set aside.
Cream butter well and add brown sugar, eggs and vanilla; beat until smooth and creamy.
Add dry ingredients; mix well.
Stir in coconut and pecans.
Spread in buttered 15 x 10 x 1-inch jelly roll pan.
Bake at 350\u00b0 for about 25 minutes.
Cool.
Sprinkle with powdered sugar and cut into bars.
Yield:
3 1/2 dozen bars.
Heat oven to 350\u00b0.
Grease bottom only of a 13 x 9-inch pan. In a large
bowl,
combine
brownie
mix, water, oil and egg. Beat 50 strokes
by
hand.
Add frosting and sour cream; mix well. Spread
batter in greased pan.
Sprinkle pecans and chocolate chips evenly over
top.
Bake
at
350\u00b0 for 42 to 52 minutes or until toothpick inserted in center comes out clean. Cool completely.
Cut into bars.
Makes 36 bars.
Heat oven to 350\u00b0.
Grease bottom only of 13 x 9-inch pan. In large bowl combine brownie mix, water, oil and egg.
Beat 50 strokes by hand.
Add frosting and sour cream; mix well.
Spread batter in greased pan.
Sprinkle pecans and chocolate chips evenly over top.
Bake at 350\u00b0 for 42 to 52 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Cut into bars.
Makes 36 bars.
ool. Frost
with Coconut Pecan Frosting (recipe below).
Frosting directions:
rom heat.
Stir in coconut and pecans.
Cool to
Heat oven to 350\u00b0. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray.* Place melted butter in large bowl. Reserve 3 tablespoons of the cake mix; set aside. Add remaining cake mix to butter; blend well. Add egg; mix well. Stir in oats. Press 2/3 of cake mix mixture (about 2 1/2 cups) in bottom of sprayed pan.
Heat oven to 350\u00b0.
Grease bottom of 13 x 9-inch pan.
In large bowl combine brownie mix, water, oil and egg.
Beat 50 strokes by hand.
Add frosting and sour cream; mix well.
Spread batter in greased pan.
Sprinkle pecans and chocolate chips evenly over top.
Bake at 350\u00b0 for 40 to 50 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Cut into bars.
Combine margarine, cake mix and 1 egg.
Stir until moistened. Pat into bottom of a greased 15 x 10-inch jellyroll pan.
Beat remaining 2 eggs lightly.
Beat in cream cheese and powdered sugar.
Stir in coconut and pecans.
Pour over mixture in pan, spreading evenly.
Bake at 325\u00b0 for 45 to 50 minutes until golden brown.
Cool in pan.
Cut into bars.
Yield:
3 to 4 dozen.
tablespoons flour, pecans and coconut.
Spread over crust and
Preheat oven to 350\u00b0.
Grease bottom only of 9 x 13-inch pan. Mix brownie mix, water, oil and egg.
Beat by hand 50 strokes. Add frosting and sour cream.
Mix well; spread into pan; sprinkle pecans and chips on top.
Bake 40 to 50 minutes.
Cool completely, cut into bars.
illing and the frosting.
Coconut-Pecan Filling: In saucepan, mix corn
Cream butter and brown sugar, add eggs one at a time beating well after each addition. Beat in vanilla. Combine dry ingredients, gradually add into mixture. Stir in coconut and pecans. Spread into 9 by 13 inch pan.