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Creamy Coconut-Topped Chocolate Cake

Yield 18 servings

Ingredients

  • Cake:
  • 1 1/4 cups water
  • 3/4 cup egg substitute or 4 egg whites
  • 2 tablespoons vegetable oil
  • 1 (18.25-ounce) package chocolate cake mix (pudding in the mix)
  • Cooking spray
  • Coconut topping:
  • 1/2 cup fat-free milk
  • 1/2 cup granulated sugar
  • 9 large marshmallows
  • 2 cups flaked sweetened coconut
  • 1/2 teaspoon cornstarch
  • Frosting:
  • 1 1/2 cups sifted powdered sugar
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons fat-free milk
  • 2 tablespoons stick margarine or butter
  • 1/4 cup semisweet chocolate chips
  • 1 tablespoon light-colored corn syrup

Nutrition Information

  • calories 288
  • caloriesfromfat 30 %
  • fat 9.7 g
  • satfat 4.8 g
  • monofat 2.3 g
  • polyfat 2 g
  • protein 3.2 g
  • carbohydrate 49.2 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 239 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, combine first 4 ingredients in a large bowl, and beat at low speed of a mixer until moist. Beat mixture at medium speed 2 minutes; pour into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.

  3. To prepare topping, combine 1/2 cup milk, granulated sugar, and marshmallows in a medium saucepan; cook over medium heat 5 minutes or until marshmallows are melted. Stir in coconut and cornstarch; bring to a boil. Cook 1 minute, stirring constantly. Spread topping evenly over cake; cool.

  4. To prepare frosting, combine powdered sugar, cocoa, 2 tablespoons milk, and margarine in a small saucepan; bring to a boil over medium-high heat. Remove mixture from heat; add chocolate chips and corn syrup, stirring until chips melt. Spread frosting gently over coconut layer. Cool until set.