Ingredients

serves 12-16

　　1 cup shredded coconut

　　1 cup chopped walnuts or pecans

　　1 package German chocolate cake mix

　　10 bite-size Almond Joy candy bars, chopped

　　One 8-ounce package cream cheese, at room temperature

　　1/2 cup (1 stick butter), at room temperature

　　2 cups confectioners’ sugar

　　

Step 1

Preheat the oven to 350 degrees. Spray a 13 × 9 × 2-inch pan with nonstick cooking spray. Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter, and sugar. Randomly drop tablespoonfuls of this on top of the batter; do not spread them. Bake for 40 to 50 minutes, or until sides of the cake pull away from the pan.

　　

Step 2

This cake is wonderful served warm or cool with a dollop of whipped cream.

　　Paula Deen's Kitchen Classics