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.
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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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