1 (18.25-ounce) package chocolate cake mix (pudding in the mix)
1/2 cup fat-free milk
1/2 cup granulated sugar
9 large marshmallows
2 cups flaked sweetened coconut
1/2 teaspoon cornstarch
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
I've made this cake twice. First was pretty good, but I thought a little dry. Second one was very moist and really good. Everyone loved it and thought it tasted just like a Mounds candy bar. Second cake I used a Duncan Hines Chocolate cake mix and added a box of instant French Vanilla pudding mix, and 4 egg whites. It really makes a difference with what brand of cake mix you use to how moist the cake is. Will make this often whenever a dessert is requested.
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