German Chocolate Cake

• 1 pkg. (2-layer size) German chocolate cake mix
• 1-1/4 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 1 can (16 oz.) ready-to-spread vanilla frosting
• 3/4 cup BAKER'S ANGEL FLAKE Coconut
• 3/4 cup PLANTERS Pecans, chopped
• 1/3 cup thick caramel ice cream topping
• 12 OREO Cookies, finely chopped

1. Preheat oven to 350F.
2. Place cake mix, water, oil and eggs in large bowl.
3. Beat with electric mixer on low speed just until moistened.
4. Beat on medium speed 2 min.
5. Pour evenly into 2 greased and floured 9-inch round cake pans.
6. Bake 25 to 35 min.
7. or until toothpick inserted near centers comes out clean.
8. Cool in pans on wire racks 10 min.
9. ; remove from pans.
10. Cool completely.
11. Mix frosting, coconut, pecans and caramel topping.
12. Place 1 cake layer on serving plate; spread with half of the frosting mixture.
13. Top with 1/2 cup of the cookies; press gently into frosting.
14. Cover with remaining cake layer.
15. Repeat layers of frosting mixture and chopped cookies.

chocolate cake, water, vegetable oil, eggs, ready, s angel, pecans, caramel ice cream topping, oreo cookies

Taken from www.kraftrecipes.com/recipes/german-chocolate-cake-55902.aspx (may not work)