Chocolate Cake With Marshmallow-Coconut Filling
Since there is two layers to this cake you will need two 13 x 9-inch pans
Servings 12
Ingredients:
1 (18.25) ounce package chocolate cake mix (with pudding added)
1 cup sugar
1 cup milk
24 large marshmallows
1 (14-ounce) package shredded coconut
GLAZE:
1-1/2 cups sugar
1 cup evaporated milk
1/2 cup butter, cubed
2 cups semisweet chocolate chips
Instructions:———————————————–
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Grease two 13 x 9-inch baking pans.
Line the bottom of only one pan with waxed paper and spray lightly with cooking spray.
Mix the cake according to package directions, then divide between the two pans.
Bake (350 degrees F) for about 18-20 minutes or until the cakes test done (these will not take long to bake).
In a saucepan bring 1 cup of sugar and milk to a boil; reduce heat to medium-low and stir in the marshmallows until melted and smooth.
Stir in the coconut; spread over of the baked cake without the waxed paper.
Remove the second cake from the pan, then gently turn over and place on top of the filling then remove the waxed paper from the cake.
Cool the cake to almost room temperature (can still be a little warm).
For the glaze; in another saucepan bring 1-1/2 cups sugar and the evaporated milk to a light boil stirring constantly; remove from heat then add in the chocolate chips and stir until smooth and melted.
Pour over the top of the cake.
Cool to room temperature, then chill overnight.
Related posts:
- Chocolate Cake With Coconut Filling And Chocolate Glaze
Chocolate Tunnel Bundt Cake With Chocolate Glaze
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