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Pecan Coconut Topped Chocolate Cake
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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
Nutritional information
Amount per serving
Calories430
Calories from Fat240
Total Fat26g
Saturated Fat6g
Trans Fat0g
Cholesterol60mg
Sodium510mg
Total Carbs48g
Dietary Fiber2g
Sugars31g
Protein5g
Calcium8%
Iron15%
Vitamin C0%
Vitamin A2%
Method
- 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.