Frozen Chocolate Cheesecake Torte
INGREDIENTS:
1 cn (20 oz) crushed pineapple -- pudding incl.); (18.25 oz
-- in juice 1 c Pecans; chopped
1 cn (21 oz) dark sweet cherry 1 c Coconut; flaked or shredded
-- filling or topping 2 Sticks butter; melted
1 pk Devil's food cake mix (no Whipped butter
1 cn (20 oz) crushed pineapple -- pudding incl.); (18.25 oz
-- in juice 1 c Pecans; chopped
1 cn (21 oz) dark sweet cherry 1 c Coconut; flaked or shredded
-- filling or topping 2 Sticks butter; melted
1 pk Devil's food cake mix (no Whipped butter
Recipe by: 365 Great Chocolate Desserts -
ISBN 0-06-016537-5 Preparation Time: 1:15 1. Preheat oven to 325 F. Spread undrained pineapple over bottom of a 9 x 13-inch baking dish. Add undrained cherry filling, distributing evenly. Sprinkle dry cake mix over fruit; smooth top. Sprinkle pecans and then coconut over cake mix. Drizzle butter evenly over all.
2. Bake 55 to 60 mins, or until edges are bubbly and top is golden brown. Serve warm or cold topped with whipped cream.
ISBN 0-06-016537-5 Preparation Time: 1:15 1. Preheat oven to 325 F. Spread undrained pineapple over bottom of a 9 x 13-inch baking dish. Add undrained cherry filling, distributing evenly. Sprinkle dry cake mix over fruit; smooth top. Sprinkle pecans and then coconut over cake mix. Drizzle butter evenly over all.
2. Bake 55 to 60 mins, or until edges are bubbly and top is golden brown. Serve warm or cold topped with whipped cream.