Chocolate Confection Cake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Another really yummy sounding recipe from The Cake Mix Bible :) Coconut and chocolate and nuts, oh my lol! Ingredients:
1 (18 ounce) package devil's food cake mix (duncan hines moist deluxe preferred) |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 cup evaporated milk |
1 cup granulated sugar |
24 large marshmallows |
1 (14 ounce) package flaked coconut |
1/2 cup butter or 1/2 cup margarine |
1/4 cup milk |
2 tablespoons milk |
1/3 cup unsweetened cocoa powder |
1 lb confectioners' sugar |
1 teaspoon vanilla extract |
3/4 cup sliced almonds |
Directions:
1. Preheat oven to 350 degrees and grease & flour a 15 1/2x10 1/2x1 inch jelly-roll pan.
2. Prepare cake following the package directions for basic recipe.
3. Pour into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
4. For Filling:.
5. Combine evaporated milk and granulated sugar in a large saucepan.
6. Bring mixture to a boil, then add marshmallows and stir until melted.
7. Stir in the coconut and spread on the warm cake.
8. For Topping:.
9. Combine butter, milk and cocoa powder in a medium saucepan, and stir on low heat until butter is melted.
10. Add confectioners' sugar and vanilla extract, stirring until smooth.
11. Pour topping over filling and spread evenly to the edges.
12. Sprinkle the almonds over the topping and cool completely before serving.
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