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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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You may substitute light sour cream in this recipe, but don't use nonfat sour cream. Ingredients:
1 (18.25-ounce) package german chocolate cake mix |
3 large eggs |
1 (8-ounce) container sour cream |
1/3 cup vegetable oil |
coconut-pecan filling |
Directions:
1. Beat German chocolate cake mix and next 3 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into a greased and floured 13- x 9-inch baking pan.
2. Bake at 350° for 32 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.
3. Spread Coconut-Pecan Filling evenly on top of cake.
4. Note: For testing purposes only, we used Betty Crocker Super Moist German Chocolate Cake Mix.
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