Time 1h5m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners’ sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.
Time 1h30m Yield 1 cake, 24 serving(s) Number Of Ingredients 23 Steps:
BOTTOM CRUST————————–. Prepare 10-inch springform pan by lining bottom with wax paper; set aside. Preheat oven to 325°F. Crush crackers into FINE crumbs (5 or 6 sheets should yield about 1 cup). Combine crackers and butter until completely mixed, press into bottom of pan. Bake at 325°F for 10 minutes, allow to cool on wire rack. FOR THE SIDE CRUST—————–. After bottom crust has cooled, line sides of pan with wax paper, set aside. Crush crackers into FINE crumbs. Mix nuts, crush in a zip-lock bag with a rolling pin until coarse. Combine nuts, chocolate, coconut and cracker crumbs; mix until well combined. To the nut mixture add melted butter, mix, add honey, caramel and Karo, mix until well combined. Press mixture onto sides of prepared pan, cover and refrigerate. FOR THE FILLING——————–. Melt Chocolate. Prepare coffee, allow to cool. Whip cream cheese, butter and 1/2 cup of the sugar on medium speed till light and fluffy (5 to 10 minutes in a stand mixer). Beat egg yolk and 1/4 cup of sugar until thick and pale yellow (10 mins on high). Combine cream cheese/butter mixture, coffee and egg mixture, beat for 10 mins on medium. Add chocolate, continue to beat on med-lo speed for 5 mins or until well mixed. In an ice cold, clean, metal bowl beat cream on high until frothy. Add cream of tartar and 1/4 cup of sugar, and vanilla, beat until soft peaks form. Lighten chocolate mixture with 1/4 of the whipped cream then fold remaining whip cream into chocolate mixture. Pour into crust, cover and refrigerate overnight. Serve with whipped cream and caramel sauce.
Time 1h5m Yield 1 9x13 cake Number Of Ingredients 10 Steps:
Sprinkle coconut and pecans over dry bottom of 9x13 pan. Mix cake mix (according to package directions) and pour over coconut and pecans. Mix creme cheese, sugar, and butter. Drop by big blobs on cake batter. Swirl blobs into cake gently with a knife. Bake 350 for 35-45 minutes. When cake comes out of the oven pour melted frosting over hot cake.
Number Of Ingredients 17 Steps:
Combine oatmeal and boiling water; set aside. Beat together eggs, sugars, and oil until blended. Add sifted flour, soda, salt, and cinnamon; add oatmeal mixture. Pour into greased 9x13-inch baking pan. Bake at 350° for 30-35 minutes. Topping: Mix together topping ingredients until moist. Spread over cake; broil until topping is light brown and crunchy-about 2 minutes. Fun Fact: On July 4th, 1776, Congress adopted the Declaration of Independence, and the United States of America was born. On that day, we declared independence from England and it was the beginning of a journey full of struggles and woes, defeats and accomplishments, enabling us to become the strong nation we are today.
Yield 24 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan. Layer coconut and pecans in the bottom of pan. Prepare cake mix according to package instructions and pour over pecans and coconut. Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix. Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.
Number Of Ingredients 13 Steps:
Mix together sugar, flour, eggs, soda, salt and oil together. Add fruit cocktail, blend and pour into a greased 13x9 inch pan. Sprinkle with flaked coconut. Bake in a pre heated 350 degree oven for 45 minutes. Spread while hot with topping. To prepare topping, mix sugar butter, milk, and boil 1 minute, add vanilla. Stir and frost cake. This will seem a little sloppy, but it soaks right in.
