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

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