German Chocolate Brownie.jpg

German Chocolate Brownie

Yield: 8 Servings

Cake:

14 oz
3 oz
1 cup
4 teaspoons
1 Tablespoon

Icing:

4 ounces
1½ cups
½ cup
½ cup (140 grams)
3 teaspoons
¾ cup
¾ cup

 

 

Eco-Cuisine Chocolate Brownie Dry Mix
Eco-Cuisine Basic Muffin Mix
Water
Canola oil
Vanilla Extract

 

Eco-Cuisine Instant Soy Pudding Mix
water
sugar
palm shortening, non-hydrogenated margarine
Vanilla extract
chopped pecans (roasted optional to enhance flavor)
shredded sweetened coconut (toasted optional)

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 ⁄4 of the pecans and shredded coconut.  Mix to incorporate.

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