Tasty Tuesday: Make Your Preacher Happy

Preacher Man is a huge fan of German Chocolate Cake. In fact, it is his favorite dessert.  So when I found this recipe that is was a twist on this classic I copied it down. I’m not sure where I got this recipe, but since it’s copied on paper and not ripped out of a magazine or printed off the internet, that probably means I came across it while waiting in a doctor’s office!

Here is what you need to make German Brownie Torte:

1 ½ cups sweetened flaked coconut

1 ½ cups chopped pecans

½ cup packed brown sugar

½ stick butter, melted

1 box Family size chewy fudge brownie mix

2 cups heavy whipping cream

1/3 cup powdered sugar

1 tsp. vanilla

Line a 15x10 cookie sheet with heavy duty foil. Coat with nonstick spray.

Mix coconut, pecans, brown sugar, and butter in a bowl until well blended; set aside.

Prepare brownie mix as package directs for cake-like brownies. Pour batter into prepared cookie sheet, spreading evenly.

Top with coconut mixture.

Bake for 25 minutes in a 350 degree oven.

Cool brownie in pan on wire rack. Lift foil by ends onto a cutting board. Cut brownie crosswise into thirds.

Beat cream, powdered sugar, and vanilla in a well-chilled bowl on medium-high speed until stiff peaks form.

To assemble: Place 1 brownie layer, nut side up, on a serving platter. Spread top with whipped cream. Repeat with remaining layers and cream ending with cake. Frost all the sides and top with remaining cream. Refrigerate at least two hours before serving.

The result is a fun twist on traditional German Chocolate Cake that is yummy and looks like you put a lot of time into making it. And I’ll be honest, even if you don’t do the layering and the whipped cream, just the brownies with all the good stuff on them are delicious as well!

 German Brownie Torte

1 ½ cups sweetened flaked coconut

1 ½ cups chopped pecans

½ cup packed brown sugar

½ stick butter, melted

1 box Family size chewy fudge brownie mix

2 cups heavy whipping cream

1/3 cup powdered sugar

1 tsp. vanilla extract

Heat oven to 350 degrees. Line a 15x10 inch cookie sheet with heavy duty foil. Coat with nonstick cooking spray. Mix coconut, pecans, brown sugar, and butter in a bowl until well blended; set aside. Prepare brownie mix according to package directions for cake-like brownies. Pour batter into prepared cookie sheet, spreading evenly. Top with coconut mixture. Bake 25 minutes. Cool in pan on wire rack. Lift foil by ends onto a cutting board. Cut brownie crosswise into thirds. Beat cream cheese, powdered sugar, and vanilla in a well-chilled bowl with mixer on medium-high speed until stiff peaks form.

To assemble: Place 1 brownie layer, nut side up on a serving platter. Spread with 1 cup whipped cream. Repeat with remaining layers and cream, ending with cake. Frost sides with remaining cream. Refrigerate at least two hours before serving.

Keeping Preacher Man happy is top priority in the tree house,

Chelli