Hurricane Cake

Hurricane Cake

1/2 C. melted butter

1 C. chopped pecans

1 C. flaked coconut

German chocolate cake mix

8 oz. cream cheese

1/2 C. butter

1 lb. box of confectioner’s sugar

Bottom layer:

In a 9 x 13, put melted butter, chopped pecans and flaked coconut. Spread evenly.

2nd layer:

Mix a German chocolate cake mix as directed on back of box. Pour batter over bottom layer of mixture. Set aside while making topping.

Top layer:

On low heat, melt cream cheese, butter and gradually add confectioner’s sugar until mixed well. Spoon this mixture over the top of batter and bake at 350°F. for approx. 50 – 60 minutes. Serve right out of the pan. The top of cake will be bubbly and slightly crusty.

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