For more information,
contact the Department of Dietetics at (906) 225-3490 or toll free at
1-800-562-9753, extension 3490
Chocolate Coconut Cake
| 1 package
(18 1/4 ounces) chocolate cake mix with pudding
1 cup sugar 1 cup milk 24 large marshmallows 1 package (14 ounces) coconut Frosting: 1 1/2 cups sugar 1 cup evaporated milk 1/2 cup butter or margarine 2 cups (12 ounces) semisweet chocolate chips 1 cup chopped almonds
Mix cake according
to package directions.
Grease two 13" x 9" x 2" baking pans. Line bottom and sides of one pan with
waxed paper; spray with non-stick cooking spray. Divide batter among pans.
Bake at
350 degrees for 15-20 minutes. Cool. In a saucepan, bring sugar and milk to
a boil. Reduce heat to medium and stir in marshmallows until smooth. Add coconut.
Spread
over
cake in pan without waxed paper. Using paper to hold, remove second cake from
pan, carefully turn over and place on top of filling; remove paper. In another
saucepan, bring sugar, milk and butter to a boil. Remove from heat; add chips
and stir until smooth. Add nuts. Pour over cake; cool to room temperature.
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