Pecan Coconut Topped Chocolate Cake Serves: 12
Prep Time: 10 min
Cook Time: 40 min

Nutritional Information

Servings Size 1 serving
Amount Per Serving
Calories 430
Calories from Fat 240
Total Fat 26 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 510 mg
Total Carbs 48 g
Dietary Fiber 2 g
Sugars 31 g
Protein 5 g
Vitamin A 2 %
Vitamin C 0 %
Calcium 8 %
Iron 15 %

Pecan Coconut Topped Chocolate Cake

Ingredients

  • 1 box (18 oz.) chocolate cake mix
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 cup water
  • 3 eggs
  • 1 cup flaked coconut
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup finely chopped pecans

Directions

  1. Preheat oven to 350°. Grease and lightly flour a 13 x 9-inch baking pan; set aside.
  2. 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.
  3. Combine coconut, brown sugar and pecans in small bowl. Set aside.
  4. 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.
  • Cost per recipe*: $6.12 Cost per serving*: $0.51 *Based on average retail prices at national supermarkets.

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