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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a great square! It's very unique and tastes wonderful. It comes from my church cookbook. My favorite part is the fluffy icing. Ingredients:
1 cup butter or 1 cup margarine |
3 tablespoons cocoa |
1 1/2 cups white sugar |
3 eggs |
1 cup flour |
1 teaspoon vanilla |
1/2 cup slivered almonds |
3 cups sweetened flaked coconut |
1 (10 ounce) can sweetened condensed milk |
11 teaspoons flour |
1 cup milk |
1 cup butter (room temperature) |
1 cup icing sugar |
1 teaspoon vanilla |
3 teaspoons cocoa |
Directions:
1. To make the base: Cream the first amount of butter (1 cup), cocoa (3 tbsp), and white sugar.
2. Add the eggs, flour (1 cup) and vanilla (1 tsp). Beat again.
3. Stir in 1/2 cup slivered almonds.
4. Spread on greased and floured cookie sheet and bake for 20 - 25 minutes at 350. Cool completely.
5. To make the filling: Mix the coconut and sweetened condensed milk together and spread over cooled base.
6. Bake 15 minutes at 350. Cool completely.
7. To make the icing: Mix the second amount of flour (11 tsp) and milk. Boiluntilthickened.
8. Mix the second amount of butter (1 cup), icing sugar, vanilla (1 tsp) and cocoa (1 tsp) until thick. Cool completely.
9. Add the boiled mixture to the butter mixture and beat until soft and fluffy. Spread over cake.
10. Chill several hours before serving.
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