D ~ Week 11 ~ German Brownie Torte

 My mom's birthday was this week. After seeing this recipe in a Woman's Day magazine, Mom was sooo excited to have this for her birthday! Well, life got crazy last week so I ended up finishing it on Sunday... I still say it counts as last week's recipe. 


So good! In the heavy cream I didn't add quite the total amount in of powdered sugar, and added some almond flavoring. Divine!

Ingredients

·         1 1/2 cups (5 oz) sweetened flaked coconut

·         1 1/2 cups (6 oz) chopped pecans

·         1/2 cup firmly packed light-brown sugar

·         1/2 stick (4 Tbsp) butter, melted

·         1 box (21 oz) Family-Style Chewy Fudge Brownies mix

·         2 cups heavy (whipping) cream

·         1/3 cup confectioners' sugar

Directions

·     Heat oven to 350ºF. Line a 15 x 10-in. rimmed baking sheet with heavy-duty foil, letting foil extend above pan on both ends. Coat foil with nonstick spray.

·     Mix coconut, pecans, brown sugar and butter in a bowl until well blended; set aside.

·     Prepare brownie mix as package directs for cake-like brownies. Pour batter into prepared pan, spreading evenly. Top with coconut mixture.

·     Bake 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

·     Lift foil by ends onto a cutting board. Cut brownie crosswise in thirds. Beat cream and confectioners' sugar in a large bowl with mixer on medium-high speed until moist, stiff peaks form when beaters are lifted.

·     To assemble: Place 1 brownie layer, nut side up, on a serving platter. Spread top with 1 cup whipped cream. Repeat with remaining layers and cream, ending with cake. Frost sides with remaining cream. Refrigerate at least 2 hours. 

·     To serve: Cut with a serrated knife in 1-in. slices; cut each slice in half.