Coconut Chocolate Cake Recipe

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix
• 1-1/2 cups evaporated milk, divided
• 1-1/2 cups sugar, divided
• 24 large marshmallows
• 1 package (14 ounces) flaked coconut
• 1/2 cup butter, cubed
• 2 cups (12 ounces) semisweet chocolate chips
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• 1/2 cup slivered almonds, toasted

Directions

• Mix cake according to package directions, using a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean.
• Meanwhile, in a large saucepan, combine 1 cup milk and 1 cup sugar; bring to a boil, stirring occasionally. Remove from the heat. Add marshmallows and stir until melted. Stir in the coconut. Spread over cake immediately after baking. Cool for 30 minutes.
• In a small saucepan, combine the butter, sugar and remaining milk; bring to a boil. Remove from the heat; stir in the chocolate chips until melted. Spread over coconut layer; sprinkle with almonds. Yield: 16-20 servings.

Coconut Chocolate Cake published in Quick Cooking May/June 1998, p48