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    Best Coconut Chocolate Cake

    Source of Recipe

    Taste of Home

    List of Ingredients

    2 cups all-purpose flour
    2 cups sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup butter, cubed
    1 cup water
    1/4 cup baking cocoa
    2 large eggs
    1/2 cup buttermilk
    1 teaspoon vanilla extract
    1 can (12 ounces) evaporated milk, divided
    1-1/4 cups sugar, divided
    20 large marshmallows
    1 package (14 ounces) sweetened shredded coconut
    2 cups slivered almonds, toasted, divided
    1/2 cup butter, cubed
    1 cup semisweet chocolate chips


    1. In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.
    2. Pour into a greased 15x10x1-in. baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.
    3. Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full).
    4. In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.




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