Chocolate Cake with Coconut Sauce

Name: Chocolate Cake with Coconut Sauce
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 package (19.6 ounces) frozen chocolate fudge layer cake; 1/2 cup sweetened shredded coconut; 1/2 cup sweetened condensed milk; 1/2 teaspoon vanilla extract; 1/4 cup red raspberry preserves; 4 scoops vanilla ice cream

With the bold flavors of raspberry and coconut enhancing fudgy chocolate cake and creamy vanilla ice cream, what's not to love?-Tabitha Freeman of Middletown, Connecticut

Ingredients

1 package (19.6 ounces) frozen chocolate fudge layer cake
1/2 cup sweetened shredded coconut
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup red raspberry preserves
4 scoops vanilla ice cream

Directions

Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw.
Meanwhile, in a small saucepan, combine the coconut, milk and vanilla. Cook and stir over medium heat for 2-3 minutes or until heated through.
Cut cake into four slices; place on dessert plates. Spread with preserves. Top with coconut mixture and ice cream.

Editor's Note: This recipe was tested with Pepperidge Farm frozen three-layer cake.