Creamy Coconut-Topped Chocolate Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
|
Ingredients:
1 1/4 cups water |
3/4 cup egg substitute or 4 egg whites |
2 tablespoons vegetable oil |
1 (18.25-ounce) package chocolate cake mix (pudding in the mix) |
cooking spray |
1/2 cup fat-free milk |
1/2 cup granulated sugar |
9 large marshmallows |
2 cups flaked sweetened coconut |
1/2 teaspoon cornstarch |
1 1/2 cups sifted powdered sugar |
2 tablespoons unsweetened cocoa |
2 tablespoons fat-free milk |
2 tablespoons stick margarine or butter |
1/4 cup semisweet chocolate chips |
1 tablespoon light-colored corn syrup |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, combine first 4 ingredients in a large bowl, and beat at low speed of a mixer until moist. Beat mixture at medium speed 2 minutes; pour into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.
3. To prepare topping, combine 1/2 cup milk, granulated sugar, and marshmallows in a medium saucepan; cook over medium heat 5 minutes or until marshmallows are melted. Stir in coconut and cornstarch; bring to a boil. Cook 1 minute, stirring constantly. Spread topping evenly over cake; cool.
4. To prepare frosting, combine powdered sugar, cocoa, 2 tablespoons milk, and margarine in a small saucepan; bring to a boil over medium-high heat. Remove mixture from heat; add chocolate chips and corn syrup, stirring until chips melt. Spread frosting gently over coconut layer. Cool until set.
|
|