Categories: cake
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 eggs
- •1/2 cup buttermilk
- •1 teaspoon vanilla extract
- •TOPPING:
- •1 can (12 ounces) evaporated milk, divided
- •1-1/4 cups sugar, divided
- •20 large marshmallows
- •1 package (14 ounces) coconut
- •2 cups slivered almonds, toasted, divided
- •1/2 cup butter, cubed
- •1 cup semisweet chocolate chips
Directions
-
•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.
- • Pour into a greased 15-in. × 10-in. × 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- • 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).
- • 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. Yield: 35 servings.