Inn of the Week
Los Gatos Bed and Breakfast
Penn Yan, New York


1 cup chopped pecans
1 cup sweetened flaked coconut
1 box (18 oz) German chocolate cake mix
8 oz cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar

Preheat oven to 350 degrees. Butter and lightly flour a 9 x 13 baking pan.

Combine the pecans and coconut and sprinkle evenly over the bottom of the pan.

Prepare the cake mix batter according to package directions and pour over the coconut/pecan mixture, spreading evenly.

In a medium bowl beat together the cream cheese, butter and powdered sugar until smooth. Drop heaping tablespoonfuls onto the batter. (Dragging a knife back and forth helps spread it a bit more evenly).

Bake until the cake is poofed and a toothpick inserted in the center comes out clean – about 45-60 minutes.

Cool cake completely in pan. To serve, cut a portion, scoop with a spatula and flip upside down onto a serving dish.