Recipe--Chocolate Confection Cake

Ok, so I *promise* that next week I will post a non-dessert recipe! J But I also promised to post the recipe for Roma and Rubia’s delicious birthday cake. This cake combines two of my favorite ingredients: coconut and chocolate!

Chocolate-Coconut Confection Cake

1 package devil’s food cake mix

Ingredients listed on back of cake mix box

Filling:

1 cup evaporated milk

1 cup granulated sugar

24 large marshmallows

1 package (14 oz) flaked coconut

Topping:

½ cup butter

¼ cup plus 2 tablespoons milk

1/3 cup unsweetened cocoa powder

1 pound confectioners’ sugar (3 ½ to 4 cups)

1 teaspoon vanilla extract

¾ cup sliced almonds

Preheat oven to 350°F. Grease and flour 15 ½ x 10 ½ x 1 inch jelly-roll pan. (We used a 9 x 13 pan instead) Prepare cake following package directions for basic recipe. Pour into prepared pan. Bake at 350°F for 20 to 25 minutes or until toothpick inserted in center comes out clean.

For filling, combine evaporated milk and granulated sugar in large saucepan. Bring mixture to a boil. Add marshmallows and stir until melted. Stir in coconut. Spread on warm cake. (Since we used a smaller pan, we poked some holes in the cake so the filling would soak into it a little. And we didn’t use all the filling.)

For topping, combine butter, milk and cocoa in medium saucepan. Stir on low heat until butter is melted. Add confectioners’ sugar and vanilla extract, stirring until smooth. Stir in almonds (see Hint). Pour over filling. Spread evenly to edges. Cool completely. Makes 20-24 servings. (Our version made about 16-18 pieces.)

Hint: For a pretty presentation, sprinkle the ¾ cup almond slices over topping instead of stirring almonds into topping.

Notes: We kept this cake in the fridge because of the milk in the toppings, but that may not be completely necessary. We brought it to room temperature before we ate it.