| 1 | box Betty Crocker® SuperMoist® German chocolate cake mix |
| 1/2 | cup butter or margarine, softened |
| 1 | container Betty Crocker® Rich & Creamy coconut pecan frosting |
| 1/3 | cup milk |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1 | egg, slightly beaten |
| Caramel topping, if desired |
| Sweetened whipped cream, if desired |
| Pecan halves, if desired |
| Toasted coconut, if desired |
| 1. | Heat oven to 350°F (325°F for dark and nonstick pan). In large bowl, stir together dry cake mix and butter. Press evenly in ungreased 13x9-inch pan. |
| 2. | Using same bowl, stir frosting, milk, flour and egg until blended. Pour evenly over mixture in pan. |
| 3. | Bake 43 to 47 minutes or until set. Serve warm or cool. Top each serving with remaining ingredients. Store covered in refrigerator. |
| No change. |
|
| This dessert is "set" when it’s firm and barely jiggles when the pan is moved. |
Nutrition Information:
300 ( 130); 14g ( 7g, 2g); 30mg; 340mg; 42g ( 0g, 29g); 2g 4%; 0%; 4%; 4% 1 ; 2 ; 0 ; 2 1/2 3