German Chocolate Brownie

Yield: 8 Servings

Cake:

Preheat oven to 350° F. Place Chocolate Brownie and Basic Muffin Mix in a mixing bowl and mix on low speed for 30 seconds to incorporate.  Add water, oil, and vanilla extract and mix until evenly dispersed, being careful not to over mix.  Pour batter into an oiled and floured or non-stick baking pan. Bake for approximately 20-25 minutes or until the center springs back when gently pressing.

Icing:

Roast pecans and toast coconut first, if desired. This option gives the icing a traditional intense flavor. Combine Vanilla Soy Pudding Mix, water, and sugar in mixing bowl.  Mix with paddle attachment to incorporate dry and wet ingredients on slow speed.  Mix on medium speed for 15 minutes to develop pudding’s texture and activate gelling agents.  Add shortening and vanilla.  Mix to incorporate.  Add 1⁄4 of the pecans and shredded coconut.  Mix to incorporate.

Let cake cool and top with icing. Garnish with remaining pecans and coconut.