- Calories 288
- Caloriesfromfat 30%
- Fat 9.7g
- Satfat 4.8g
- Monofat 2.3g
- Polyfat 2g
- Protein 3.2g
- Carbohydrate 49.2g
- Fiber 0.5g
- Cholesterol 0.0mg
- Iron 0.5mg
- Sodium 239mg
- Calcium 18mg
Creamy Coconut-Topped Chocolate Cake
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.
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crosscourt's Review
This is one of our favorite cakes. The topping tastes like the filling in Mallow Cups.
KeysBet's Review
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.
TrudeS's Review