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German Chocolate Cake with Broiled Fig & Coconut T
California figs

Makes two single-layer cakes 18.25-ounce German Chocolate Cake Mix (Check cake mix for additional ingredients: oil, eggs, water, etc.) 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 4-5 inches from heat for 15-30 seconds, or until topping bubbles, watching constantly. Remove from oven. Repeat with second cake. Cool. Transfer cakes to serving plates to serve. All materials courtesy of Family Features. Visit for more recipes, cooking tips and nutrition tips as well as holiday baking supplies and gifts.