Ingredients
- 1 c. sliced almonds
- 1-14 oz bag sweetened flaked cooconut, divided
- 1 c. flour
- 3/4 c. packed light brown sugar, divided
- 1 tsp baking soda
- 3/4 c. butter, melted
- 1 9oz devil's food cake
- 1 egg
- 1/3 c. water
- 1 1/4 c. semi-sweet chocolate morsels, divided
- toasted sliced almonds for garnish (optional)
Details
Preparation
Step 1
Preheat oven to 400
Finely chop almonds, combine almonds, 1 c. coconut, flour, 1/2 c. brown sugar and baking soda, mix well.
Add butter; mix until crumbly. Press crumb mixture evenly into bottom of large jelly roll pan or 9x13.
Bake 8-10 mins or until light golden brown.
Remove pan from oven and place on cooling rack.
In large bowl, combine cake mix, remaining brown sugar, egg and water. Whisk 1 minute or until smooth.
Pour batter of hot crust; carefully spread to edges.
Sprinkle batter evenly with 1/2 c. chocolate morsels and remaining coconut.
Bake 10-12 mins or until coconut is toasted.
Place remaining 3/4 c. chocolate morsels in a microwaveable bowl. Microwave on high for 1 minute or until mostly melted, stiring every 20 seconds. Drizzle chocolate over toasted coconut topping.
Garnish with toasted sliced almonds
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