Creamy Coconut-Topped Chocolate Cake

Name: Creamy Coconut-Topped Chocolate Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 1 Tbsp light-colored corn syrup; 1 teaspoons cornstarch; 177 milliliters egg substitute or 4 egg whites; 118 milliliters fat-free milk; 2 Tbsps fat-free milk; 517 grams package chocolate cake mix (pudding in the mix); 118 milliliters granulated sugar; 2 Tbsps margarine or butter; 9 larges marshmallows; 355 milliliters sifted powdered sugar; 59 milliliters semisweet chocolate chips; 473 milliliters flaked sweetened coconut; 2 Tbsps unsweetened cocoa; 2 Tbsps vegetable oil; 296 milliliters water

Creamy Coconut-Topped Chocolate Cake might be just the dessert you are searching for. This recipe serves 18. One serving contains 270 calories, 4g of protein, and 7g of fat. A mixture of semisweet chocolate chips, milk, marshmallows, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Blender

Bowl

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.

Equipment you will use

Wire Rack

Oven

Frying Pan

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.

Ingredients you will need

Granulated Sugar