Ingredients

The following ingredients have 4 Servings
  • 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2/3 cup heavy whipping cream
  • 1 cup semisweet chocolate chips (half of 12-oz bag)
  • 2 cups sweetened flaked coconut
  • 1 cup chopped pecans
  • 1 cup caramel topping
  • 4 to 6 tablespoons heavy whipping cream

Instruction

  • 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.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 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.
  • 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.
  • 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.
  • 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.