Creamy Coconut-Topped Chocolate Cake

18 servings

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Creamy Coconut-Topped Chocolate Cake Ingredients

1 1/4 c Water	2 tb Vegetable oil
3/4 c Egg substitute or 4 egg	18 1/4 oz Chocolate cake mix with

Instructions for Creamy Coconut-Topped Chocolate Cake

MMMMM--------------------------TOPPING------------------------------- 1/2 c Skim milk 1/2 c Sugar 9 lg Marshmallows 2 c Sweetened coconut flakes 1/2 ts CornstarchMMMMM--------------------------FROSTING------------------------------- 1 1/2 c Powdered sugar; sifted 2 tb Cocoa 2 tb Skim milk 2 tb Margarine 1/4 c Chocolate chips 1 tb Light corn syrup Cake: Combine all cake ingredients & beat at low speed until moist. Beat at medium 2 minutes. Pour into a 13 x 9 baking dish that has been coated with cooking spray. Bake at 350F for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Topping: Combine milk, sugar & marshmallows in a saucepan. Cook over medium heat 5 minutes or until the marshmallows are melted. Stir in coconut & cornstarch. Bring to a boil. Cook 1 minute, stirring constantly. Spread topping over cooled cake & let cool. Frosting: Combine powdered sugar, cocoa, milk & margarine in a saucepan. Bring to a boil over medium-high heat. Remove from heat. Add chips & corn syrup. Stir until the chips melt. Spread gently over the coconut layer. Cool until set. Per serving: 288 cal, 9.7g fat (30%), 0 mg chol, 239 mg sod Recipe by: Cooking Light magazine Posted to EAT-LF Digest by Natalie Frankel on Feb 05, 1999, converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized