Coconut candy bar cake~
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| CHOCOLATE CAKE----- | ||
| 4 | Squares Semisweet chocolate | |
| ½ | cup | Margarine or butter -- (1 stick) |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1½ | teaspoon | Vanilla |
| 1⅔ | cup | Flour -- divided |
| ¾ | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| 1 | cup | Water |
| COCONUT LAYER----- | ||
| 5⅓ | cup | Angel flake coconut -- (14 oz) |
| 1 | can | 14 oz Sweetened condensed milk |
| CHOCOLATE TOPPING----- | ||
| ¾ | cup | Heavy cream |
| 2 | tablespoons | Margarine or butter |
| 10 | Squares Semisweet chocolate | |
Directions
Heat oven to 350~. Microwave 4 squares chocolate and ½ cup margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Beat in eggs, one at a time, with electric mixer on low speed until completely mixed. Add vanilla.
Stir in ⅓ cup of the flour, baking soda and salt. Beat in remaining flour alternately with water until well blended and smooth. Pour into greased and floured 13x9-inch baking pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
COCONUT LAYER: Mix coconut and milk until well blended. Spread over top of cake.
CHOCOLATE TOPPING: Microwave cream and 2 tablespoons margarine in a large microwavable bowl on HIGH 2 minutes; stir. Microwave 30 seconds or until mixture boils. Add 10 squares chocolate; stir until completely melted. Stir frequently until mixture is cool and of spreading consistency. Spread over coconut layer. Let stand until chocolate is firm. Cut into bars. Makes 3 dozen bars.
Per serving: Calories 487; fat 29⅕ g; cholesterol 30 mg; carbohydrate 61.9 g; fiber 4⅖ g; protein 4.9 g; sodium 118 mg; potassium 322 mg; calcium 53 mg.
Typed for you by Marjorie Scofield 9/28/95 Recipe By : Holiday Desserts (Bakers, Diamond, Jell-O) From: Marjorie Scofield Date: 09-28-95 (21:59) (160) Fido: Recipes