Fig-Carrot Snacking Cake

• 1 pkg. (2-layer size) carrot cake mix
• 1 cup water
• 3/4 cup cholesterol-free egg product
• 1/2 cup oil
• 15 chewy fig-filled cookies, chopped (about 1-1/2 cups)
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 2 cups powdered sugar
• 3 Tbsp. orange juice

1. Preheat oven to 350F.
2. Place cake mix, water, egg product and oil in large bowl.
3. Beat with electric mixer on medium speed until well blended.
4. Stir in chopped cookies and coconut.
5. Pour into greased 13x9-inch baking pan.
6. Bake 25 to 28 min.
7. or until toothpick inserted in center comes out clean.
8. Cool completely.
9. Mix powdered sugar and orange juice until well blended.
10. Drizzle over cake.
11. Cut into 16 pieces to serve.

carrot cake, water, cholesterolfree egg, oil, cookies, s angel, powdered sugar, orange juice

Taken from www.kraftrecipes.com/recipes/fig-carrot-snacking-cake-63458.aspx (may not work)