#1741 - Mounds Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3.5oz. box Jell-O chocolate INSTANT pudding mix
1 cup milk + 1/2 cup milk
1/3 cup white sugar
24 large marshmallows (campfire sized)
2 - 7oz. bags Baker's angelflake coconut
5 TBSP butter
2 cups Nestle's semi-sweet chocolate bits

Prepare chocolate cake mix according to box directions BUT add chocolate pudding mix when making the batter. Bake according to box directions. In a saucepan add 1 cup milk, white sugar, marshmallows and coconut--stir/cook over low heat until marshmallows melt. Spread the mixture over the top of the warm cake. In a saucepan add 1/2 cup milk and butter--stir/cook until boiling, then cook for 1 more minute--remove from heat and add chocolate bits--stir until bits melt and mixture is smooth. Drizzle the chocolate mixture over the coconut mixture on top of the cake. Cool completely, then refrigerate.