Ingredients
12 cup semi-sweet chocolate chips
12 cup pecan pieces
1 (18 ounce) box yellow cake mix
1 cup Kahlua
13 cup half-and-half
12 cup egg substitute
12 cup sweetened flaked coconut
Method
Sources
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Recipe1M+
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Low-protein pastry flour — tender cakes, pie crust, biscuits
Temperature-controlled tempering for chocolate work
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Low-protein pastry flour — tender cakes, pie crust, biscuits
Temperature-controlled tempering for chocolate work
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preheat oven to 350f coat the inside of a bundt pan well with cooking spray. place chocolate chips and pecan pieces in a 2-cup measure and toss to blend. sprinkle in the bottom of the pan. combine cake mix, kahlua, half and half (combined), egg and egg substitute in a large mixing bowl. beat on low speed with electric mixer for about 30 seconds. scrape sides of bowl and beat on medium speed for 2 minutes. scrape bowl occasionally. stir in coconut and pour batter into prepared pan. bake until toothpick inserted in center comes out clean (about 40-45 minutes). cool completely.