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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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The infamous candy bar disguised as a cake. UPDATE 3/15/13: The frosting came out soupy and the coconut texture was off. PLEASE DO NOT MAKE THIS RECIPE. IT'S NOT WORTH WASTING THE INGREDIENTS. Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 cups sugar |
1 cup butter, room temperature (2 sticks) |
5 eggs |
2 teaspoons vanilla |
3 unsweetened chocolate squares, melted and cooled (3 ounces) |
1 cup buttermilk, room temperature |
1 cup milk |
1 cup sugar |
1 (14 ounce) frozen coconut |
24 large marshmallows |
1/2 cup butter |
2 unsweetened chocolate squares (2 ounces) |
16 large marshmallows |
1 (16 ounce) box confectioners' sugar |
1 teaspoon vanilla |
milk |
Directions:
1. For the Cake: Preheat oven to 350 degees. Grease and flour three 9 cake pans. (Or see Wax Paper Liner for Cake Pans.).
2. Cream butter and sugar in large mixing bowl until very light and fluffy (this could take 5-7 minutes). Add the eggs one at a time, making sure to beat well after each addition and scraping sides of bowl. Blend in vanilla and chocolate.
3. Sift together the flour, baking powder, baking soda and salt. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating remaining ingredients just until mixed. Pour batter into prepared cake pans; batter will be thick.
4. Bake in preheated oven for about 25-30 minutes until pick in center comes otu clean. Cool. (Mine took 27 minutes.).
5. For the filling: In a saucepan cook milk, sugar and marshmallows until melted. Add coconut; spread between layers.
6. For the Chocolate Topping: Melt together the butter, chocolate and marshmallows. Beat in confectioners' sugar and vanilla. Add enough milk to spread. Spread over cake.
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