Pecan Coconut Topped Chocolate Cake
- Preparation Time : 10 mins | Cooking Time : 40 mins | Makes 12 Servings
Bite into our delicious Pecan Coconut Topped Chocolate Cake made with Hellmann's® Real Mayonnaise and brown sugar.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 430.0 |
| Total Fat | 26.0 g |
| Saturated Fat | 6.0 g |
| Cholestrol | 60.0 mg |
| Sodium | 510.0 mg |
| Total Carbs | 48.0 g |
| Dietary Fiber | 2.0 g |
| Sugars | 31.0 g |
| Protein | 5.0 g |
Ingredients List
- 1 box (18oz.) chocolate cake mix
- 1 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
- 1 cup water
- 3 eggs
- 1 cup flaked coconut
- 2/3 cup firmly packed brown sugar
- 1/2 cup finely chopped pecans
DIRECTIONS
-
Preheat oven to 350°. Grease and lightly flour a 13 x 9-inch baking pan; set aside.
-
Beat cake mix, Hellmann's® or Best Foods® Real Mayonnaise, water and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour into prepared pan.
-
Combine coconut, brown sugar and pecans in small bowl. Set aside.
-
Bake 20 minutes; sprinkle with coconut mixture. Continue baking 15 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. To serve, cut into squares.
