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) flaked coconut
1-1/2 cups sugar
1 cup evaporated milk
½ cup butter, cubed
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped almonds
Prepare cake according to package directions. Grease two 13-in, x 9-in, 2-in, baking pans. Line bottom and sides of one pan with waxed paper; spray with cooking spray. Divide batter among pans. Bake at 350 degrees for 15-20 minutes. Cool.
In a large saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir in marshmallows until smooth. Add coconut. Spread over cake in unlined pan.
Using wax paper, remove the remaining from the pan and carefully invert on top of filling; carefully peel of waxed paper. Cool completely.
In another saucepan, bring the sugar, milk and butter to a boil. Remove from heat; add chips and stir until smooth. Add the nuts. Pour over the cake; cool to room temperature. Cover and refrigerate overnight.
Yield; 16-20 servings
Tried and tested in the THASC kitchen
Note; We found that using the waxed paper wasn’t necessary and in fact made the cake slightly misshapen compared to the other layer. Also recommend freezing prior to cutting as it is a very moist cake and hard to cut successfully otherwise.