Chocolate Cake with Coconut Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With the bold flavors of raspberry and coconut enhancing fudgy chocolate cake and creamy vanilla ice cream, what's not to love?-Tabitha Freeman of Middletown, Connecticut Ingredients:
1 package (19.6 ounces) frozen chocolate fudge layer cake |
1/2 cup flaked coconut |
1/2 cup sweetened condensed milk |
1/2 teaspoon vanilla extract |
1/4 cup red raspberry preserves |
4 scoops vanilla ice cream |
Directions:
1. Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw.
2. Meanwhile, in a small saucepan, combine the coconut, milk and vanilla. Cook and stir over medium heat for 2-3 minutes or until heated through.
3. Cut cake into four slices; place on dessert plates. Spread with preserves. Top with coconut mixture and ice cream. Yield: 4 servings.
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