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Chocolate Cake with Coconut Sauce




Source of Recipe


Quick Cooking 2009


List of Ingredients




1 package (19.6 ounces) frozen chocolate fudge layer cake
1/2 cup flaked coconut
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup red raspberry preserves
4 scoops vanilla ice cream

Recipe



Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw.
Meanwhile, in a small saucepan, combine the coconut, milk and vanilla. Cook and stir over medium heat for 2-3 minutes or until heated through.
Cut cake into four slices; place on dessert plates. Spread with preserves. Top with coconut mixture and ice cream.