German Chocolate Cake With Broiled Fig and Coconut Topping
from Family Features
Cake:
1 18 1/4-ounce German Chocolate Cake Mix (Check cake mix for
additional ingredients - oil, eggs, water)
Fig-Coconut Topping:
1 cup stemmed, chopped Blue Ribbon Orchard Choice or
Sun-Maid Figs
1 cup packed light brown sugar
1/2 cup butter
6 tablespoons whipping cream
1 cup flaked coconut
1/2 cup chopped, toasted pecans
Follow package directions and prepare two 8-inch round cakes. Bake and cool as directed.
For topping, in medium saucepan combine figs, sugar, butter and cream. Stir over medium heat until mixture comes to a simmer. Simmer 1 minute, stirring constantly. Stir in coconut and pecans. Spread warm topping on top of each cake layer, dividing evenly.
Place one cake at a time on a baking sheet or heatproof pan. Broil 4 to 5 inches from heat for 15 to 30 seconds, or until topping bubbles, watching constantly. Remove from oven. Repeat with second cake. Cool. Transfer cakes to serving plates to serve.
