German Brownie Torte sounds so good.

1 1/2 cups (5 oz) sweetened flaked coconut
1 1/2 cups (6 oz) chopped pecans
1/2 cup firmly packed light-brown sugar
1/2 stick (4 Tbsp) butter, melted
1 box (21 oz) Family-Style Chewy Fudge Brownies mix
2 cups heavy (whipping) cream
1/3 cup confectioners’ sugar



Cooking Instructions
Heat oven to 350ºF. Line a 15 x 10-in. rimmed baking sheet with heavy-duty foil, letting foil extend above pan on both ends. Coat foil with nonstick spray.

Mix coconut, pecans, brown sugar and butter in a bowl until well blended; set aside.

Prepare brownie mix as package directs for cake-like brownies. Pour batter into prepared pan, spreading evenly. Top with coconut mixture.

Bake 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Lift foil by ends onto a cutting board. Cut brownie crosswise in thirds. Beat cream and confectioners’ sugar in a large bowl with mixer on medium-high speed until moist, stiff peaks form when beaters are lifted.

To assemble: Place 1 brownie layer, nut side up, on a serving platter. Spread top with 1 cup whipped cream. Repeat with remaining layers and cream, ending with cake. Frost sides with remaining cream. Refrigerate at least 2 hours.

To serve: Cut with a serrated knife in 1-in. slices; cut each slice in half.