Cake
1
box Betty’s™ Original Recipe Scratch German chocolate cake mix
Milk, butter and eggs called for on cake mix box
Ganache
2/3
cup heavy whipping cream
1
cup semisweet chocolate chips (half of 12-oz bag)
Topping
2
cups sweetened flaked coconut
1
cup chopped pecans
1
cup caramel topping
4
to 6 tablespoons heavy whipping cream
Steps
1
Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour. Or spray with cooking spray. In large bowl, make cake batter as directed on box. Pour into pan.
2
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3
In 1-quart saucepan, heat 2/3 cup whipping cream over medium heat until hot with bubbles around edges but not boiling; remove from heat. Add chocolate chips, and let stand 5 minutes; stir just until melted and smooth. Let stand about 5 minutes longer or until ganache mounds slightly when dropped from spoon. It will become firmer the longer it cools.
4
Slowly pour ganache onto top center of cake, carefully spreading with large spatula so it flows evenly over top and up to edges to cover. Refrigerate about 1 hour or until ganache layer is set and chilled.
5
In medium microwavable bowl, mix coconut, pecans, caramel topping and 4 tablespoons whipping cream. Microwave uncovered on High 30 to 90 seconds, stirring after 30 seconds, until easily stirred and spreadable. If mixture is too thick, stir in more whipping cream, 1 teaspoon at a time, until thin enough to spread.
6
Drop spoonfuls of topping on top of ganache layer, and carefully spread over top and up to edges to cover. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.
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