Description[]
Contributed by World Recipes Y-Group
Ingredients[]
- ½ cup shortening
- 2 cups sugar
- 2 eggs
- 4 oz unsweetened chocolate or ½ cup cocoa + 2 tbsp shortening
- 2 cup sifted cake flour
- ½ tsp baking powder
- 1 tsp soda
- 1 tsp salt
- ¾ cup buttermilk
- ¾ cup water
- 1 tsp vanilla
Cream cheese mixture[]
- 1 (8 oz) pkg. cream cheese
- 1 cup finely grated fresh coconut
- ½ cup confectioners' sugar
Chocolate frosting[]
- 2 cups sugar
- 1 cup evaporated milk
- ½ cup butter
- ½ cup cocoa
- 1 cup miniature marshmallows
- 2 tbsp evaporated milk
- 1 tbsp light corn syrup
Directions[]
- Cream shortening; gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- Add melted chocolate or cocoa, mixing well.
- Combine flour, baking powder, and salt; gradually add to chocolate mixture alternately with buttermilk, beating well after each addition.
- Add water, mixing well; stir in vanilla.
- Bake in two greased 9 inch cake pans or one oblong pan for 35 minutes at 350°F.
- Let cool slightly; remove from pan(s).
- While still warm, break in large pieces; place in large oblong pyrex dish or other appropriate sized pan.
- Drop in cream cheese mixture and pour chocolate frosting over all.
Cream cheese mixture[]
- Cream the softened cream cheese and add coconut and sugar; mix well.
- Drop by teaspoon on top of crumbled cake.
- Frost with the chocolate frosting.
Chocolate frosting[]
- Combine sugar, milk, and butter in a medium saucepan; cook over medium heat, stirring constantly, until mixture reaches soft ball stage (234°F).
- Remove from heat; add remaining ingredients, stirring until smooth and cooled slightly.
- Pour over cake and cream cheese mounds.
Note[]
Boxed cakes can be used instead of scratch. Either yellow or chocolate.