Coconut Chocolate Cake

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Coconut Chocolate Cake

 

2 cups all-purpose flour

2 cups sugar

1 tsp. baking soda

1/2 tsp. salt

1 cup butter or margarine

1 cup water

1/4 cup baking cocoa

2 eggs

1/2 cup buttermilk

1 tsp. vanilla extract

TOPPING:

12 oz. evaporated milk, divided

1¼ cups sugar, divided

20 lg. marshmallows

14 oz. coconut

2 cups slivered almonds, toasted and divided

½ cup butter or margarine

1 cup semi-sweet chocolate chips

 

In a mixing bowl, combine flour, sugar, baking soda and salt. In a

saucepan, combine butter, water and cocoa. Cook and stir until butter

is melted; add to dry ingredients. Combine eggs, buttermilk and

vanilla; add to chocolate mixture and mix well. Pour into a greased

15x10x1 " baking pan. Bake at 350°F for 20-25 minutes or until a

toothpick inserted in center comes out clean. Meanwhile, in a

saucepan, combine 1 cup evaporated milk, ¾ 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 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. Serves 20