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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This heavenly cake, from Elsie Shell of Topeka, Indiana, is so rich and gooey you wouldn't guess it starts with a boxed cake mix. Although I love making cakes from scratch, mixes are so convenient, Elsie informs. It's fun to spruce them up with goodies like coconut, almonds and chocolate chips. Ingredients:
1 package chocolate cake mix (regular size) |
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 |
1/2 cup slivered almonds, toasted |
Directions:
1. 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.
2. 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.
3. 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.
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