COCONUT CHOCOLATE CAKE

Coconut Chocolate Cake image

This heavenly cake, from Elsie Shell of Topeka, Indiana, is so rich and gooey you wouldn't guess it starts with a boxed cake mix. "Although I love making cakes from scratch, mixes are so convenient," Elsie informs. "It's fun to spruce them up with goodies like coconut, almonds and chocolate chips."

Provided by Taste of Home

Time 30m

Yield 16-20 servings.

Number Of Ingredients 8

Ingredients

1 package chocolate cake mix (regular size)
1-1/2 cups evaporated milk, divided
1-1/2 cups sugar, divided
24 large marshmallows
1 package (14 ounces) sweetened shredded coconut
1/2 cup butter, cubed
2 cups semisweet chocolate chips
1/2 cup slivered almonds, toasted

Steps:

Mix cake according to package directions, using a 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup milk and 1 cup sugar; bring to a boil, stirring occasionally. Remove from the heat. Add marshmallows and stir until melted. Stir in the coconut. Spread over cake immediately after baking. Cool for 30 minutes. , In a small saucepan, combine the butter, sugar and remaining milk; bring to a boil. Remove from the heat; stir in the chocolate chips until melted. Spread over coconut layer; sprinkle with almonds.

Nutrition Facts : Calories 454 calories, Fat 22g fat (14g saturated fat), Cholesterol 18mg cholesterol, Sodium 285mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 3g fiber), Protein 4g protein.