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Mocha Squares




Source of Recipe


Family Circle Magazine


List of Ingredients




1/4 cup evaporated milk
1/4 cup packed light-brown sugar
4 tablespoons (1/2 stick) butter
1 1/2 cups flaked coconut, finely chopped
1 cup chopped pecans
1 box (18.25 ounces) white cake mix
1 cup water
1/4 cup coffee-flavored liqueur
3 eggs
1 teaspoon ground cinnamon
3 squares (1 ounce each) semi-sweet chocolate, melted
Shredded fresh coconut or unsweetend flaked coconut, chopped, lightly toasted, for garnish (optional)
Shredded fresh coconut or unsweetend flaked coconut, chopped, lightly toasted, for garnish (optional

Recipe



1. Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan.
2. Heat evaporated milk, brown sugar and butter in small saucepan over medium heat until mixture is melted and smooth. Stir in coconut and pecans; remove from heat. Spread mixture evenly over bottom of prepared pan.
3. Beat together cake mix, water, coffee-flavored liqueur, eggs and cinnamon in large bowl at medium speed until blended, for about 2 minutes. Spoon batter evenly over mixture in pan.
4. Bake in 350° oven for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on rack 20 minutes. Invert on platter; remove pan. Let cool completely, 40 minutes.
5. Place melted chocolate in small plastic bag. Snip hole in bottom corner of bag. Drizzle chocolate over cake in zigzag design. Lightly sprinkle with toasted coconut if desired. Cut into squares.