Coconut Chocolate Cake II Recipe

Ingredients <br>- 1 (18.25 ounce) package chocolate fudge cake mix <br>- 1 ⅓ cups brewed coffee <br>- 2 tablespoons butter <br>- ½ cup evaporated milk <br>- 25 large marshmallows <br>- 1 (14 ounce) package flaked coconut <br>- 1 (16 ounce) container prepared chocolate fudge frosting <br><p></p>Directions <br>step 1: Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely. <br>step 2: Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut. <br>step 3: Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate. <br>

Ingredients
- 1 (18.25 ounce) package chocolate fudge cake mix
- 1 ⅓ cups brewed coffee
- 2 tablespoons butter
- ½ cup evaporated milk
- 25 large marshmallows
- 1 (14 ounce) package flaked coconut
- 1 (16 ounce) container prepared chocolate fudge frosting

Directions
step 1: Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
step 2: Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
step 3: Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.

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