Praline Chocolate Dessert

Ingredients

• 1 (18.25 ounce) box super moist butter yellow cake mix*
• 1/2 cup butter, softened
• 2 tablespoons baking cocoa
• 1 container Betty Crocker coconut pecan frosting
• 1/3 cup milk
• 1 cup raisins (optional)
• 2 tablespoons all-purpose flour
• 1 egg, slightly beaten
• Caramel topping (optional garnish)
• Sweetened whipped cream (optional garnish)
• Pecan halves (optional garnish)
• Toasted coconut (optional garnish)

Instructions

1. Heat oven to 350 degrees F.
2. Stir together dry cake mix, butter and cocoa. Press evenly into 13 x 9 inch pan.
3. Stir together frosting, milk, raisins, flour and egg, using same bowl, until blended.
4. Pour evenly over mixture in pan.
5. Bake for 45-48 minutes or until set.
6. Serve warm or cool.
7. Garnish each serving with remaining ingredients as desired.
8. Cover and refrigerate any remaining dessert.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.