Yield:
18 servings

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

TrudeS's Review

crosscourt
September 03, 2009
We were disappointed with the cake. The topping was good, but the cake itself was uneventful and a little dry. I won't make it again.

crosscourt's Review

KeysBet
May 13, 2009
This is one of our favorite cakes. The topping tastes like the filling in Mallow Cups.

KeysBet's Review

TrudeS
February 17, 2009
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.