From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Bake the cake using package directions for a 9 x 13-inch cake pan. Bring the milk and 1 cup sugar to a boil in a saucepan. Boil for 1 minute; reduce the heat. Stir in the marshmallows and cook until blended, stirring constantly. Stir in the coconut and pour over the hot cake.
Bring 1-1/2 cups sugar, the evaporated milk and butter to a boil in a saucepan; reduce the heat to low. Add the chocolate chips and mix well. Cook until blended, stirring frequently. Fold in the almonds. Pour the chocolate mixture over the warm layers. Let stand until set and cut into squares. You may freeze for future use.
HINT: For neat slices, chill for several hours before cutting.
YIELDS: 1 to 2 dozen squares
- 1 (2-layer) butter chocolate cake mix
- 1 cup milk
- 1 cup sugar
- 24 marshmallows
- 1 (14-ounce) package shredded coconut
- 1-1/2 cups sugar
- 1 cup evaporated milk
- 1/2 cup (1 stick) butter
- 2 cups (12 ounces) semisweet chocolate chips
- Whole almonds, lightly toasted (optional)
TO PREPARE:
Bake the cake using package directions for a 9 x 13-inch cake pan. Bring the milk and 1 cup sugar to a boil in a saucepan. Boil for 1 minute; reduce the heat. Stir in the marshmallows and cook until blended, stirring constantly. Stir in the coconut and pour over the hot cake.
Bring 1-1/2 cups sugar, the evaporated milk and butter to a boil in a saucepan; reduce the heat to low. Add the chocolate chips and mix well. Cook until blended, stirring frequently. Fold in the almonds. Pour the chocolate mixture over the warm layers. Let stand until set and cut into squares. You may freeze for future use.
HINT: For neat slices, chill for several hours before cutting.
YIELDS: 1 to 2 dozen squares
