German Chocolate Lava Cake

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Ingredients

2/3 cup (150 mL) sweetened flaked coconut
2 tsp (10 mL) canola oil
1/4 cup (50 mL) pecan halves
1 can (14 oz/300 mL) sweetened condensed milk, divided
1 small pkg (9 oz/250 g) devil’s food cake mix
1/3 cup (75 mL) sour cream
1 egg
1/4 cup (50 mL) semi-sweet chocolate morsels

Directions
1 Microwave coconut in uncovered Round Covered Baker on HIGH 2-3 minutes or until golden brown, stirring every 30 seconds. Spread it over a piece of Parchment Paper to cool.
2 Brush same baker with oil. Coarsely chop pecans using Food Chopper.
3 Mix pecans, half of the coconut and 1 cup (250 mL) of the condensed milk in Small Batter Bowl until blended.
4 Mix cake mix, sour cream, remaining condensed milk and egg in Classic Batter Bowl until blended. Pour batter into baker.
5 Pour coconut mixture evenly over batter.
6 Microwave, uncovered, on HIGH 3-5 minutes or until center of cake looks moist (but not wet). Cover baker and let stand 5 minutes.
7 Microwave chocolate in uncovered (1-cup/250-mL) Prep Bowl on HIGH 45-60 seconds or until almost melted. Stir until smooth.
8 Pour melted chocolate into resealable plastic bag; trim corner. Sprinkle cake with remaining coconut. Drizzle with chocolate.

Yield:
8 servings

Nutrients per serving:

Calories 390, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 380 mg, Carbohydrate 59 g, Fiber 2 g, Protein 7 g

U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips:

If you can’t find a small package of cake mix, 1 1/2 cups (375 mL) of devil’s food cake mix from a regular-size package can be used.

This recipe can be doubled in the Deep Covered Baker. Start with a regular-size package of cake mix. Double the remaining ingredients. Prepare as recipe directs and microwave, uncovered, for 8-10 minutes.