praline chocolate dessert
1 (18.25 ounce) box super moist butter yellow cake mix
1/2 cup butter, softened
2 tablespoons baking cocoa
1 container Betty Crocker coconut pecan frosting
1/3 cup milk
1 cup raisins (optional)
2 tablespoons all-purpose flour
1 egg, slightly beaten
Caramel topping (optional garnish)
Sweetened whipped cream (optional garnish)
Pecan halves (optional garnish)
Toasted coconut (optional garnish)
Instructions
Heat oven to 350 degrees F.
Stir together dry cake mix, butter and cocoa. Press evenly into 13 x 9-inch pan.
Stir together frosting, milk, raisins, flour and egg, using same bowl, until blended.
Pour evenly over mixture in pan.
Bake for 45-48 minutes or until set.
Serve warm or cool.
Garnish each serving with remaining ingredients as desired.
Cover and refrigerate any remaining dessert. Enjoy.
_._,_._,_
1 (18.25 ounce) box super moist butter yellow cake mix
1/2 cup butter, softened
2 tablespoons baking cocoa
1 container Betty Crocker coconut pecan frosting
1/3 cup milk
1 cup raisins (optional)
2 tablespoons all-purpose flour
1 egg, slightly beaten
Caramel topping (optional garnish)
Sweetened whipped cream (optional garnish)
Pecan halves (optional garnish)
Toasted coconut (optional garnish)
Instructions
Heat oven to 350 degrees F.
Stir together dry cake mix, butter and cocoa. Press evenly into 13 x 9-inch pan.
Stir together frosting, milk, raisins, flour and egg, using same bowl, until blended.
Pour evenly over mixture in pan.
Bake for 45-48 minutes or until set.
Serve warm or cool.
Garnish each serving with remaining ingredients as desired.
Cover and refrigerate any remaining dessert. Enjoy.
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