(by Shirley McNevich)
1 box Duncan Hines chocolate cake mix (baked in a 9 x 13 cake pan according to box directions)
24 large marshmallows
1 cup milk
1 cup white sugar
1 - 14oz. bag Baker's angelflake coconut
1 can of chocolate frosting (or make your own)
Bake the cake according to box directions. While cake is baking, in a saucepan over medium heat add white sugar, milk, marshmallows and the coconut--stir and cook until all of the marshmallows are melted. Remove cake from oven--cool slightly. Pour the marshmallow mixture evenly over the top of the warm cake. Cool completely. Once cake is cooled, frost the top of the marshmallow mixture with chocolate frosting.
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