| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy, Grains |
|
Cakes |
18 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Water |
| 3/4 |
c |
Egg substitute or 4 egg whites |
| 2 |
tb |
Vegetable oil |
| 18 1/4 |
oz |
Chocolate cake mix with pudding included |
| 1/2 |
c |
Skim milk |
| 1/2 |
c |
Sugar |
| 9 |
lg |
Marshmallows |
| 2 |
c |
Sweetened coconut flakes |
| 1/2 |
ts |
Cornstarch |
| 1 1/2 |
c |
Powdered sugar; sifted |
| 2 |
tb |
Cocoa |
| 2 |
tb |
Skim milk |
| 2 |
tb |
Margarine |
| 1/4 |
c |
Chocolate chips |
| 1 |
tb |
Light corn syrup |
INSTRUCTIONS
CAKE
TOPPING
FROSTING
Cake: Combine all cake ingredients & beat at low speed until moist.
Beat at medium 2 minutes. Pour into a 13 x 9 baking dish that has
been coated with cooking spray. Bake at 350F for 35 minutes or until
a toothpick inserted in the center comes out clean. Cool completely.
Topping: Combine milk, sugar & marshmallows in a saucepan. Cook over
medium heat 5 minutes or until the marshmallows are melted. Stir in
coconut & cornstarch. Bring to a boil. Cook 1 minute, stirring
constantly. Spread topping over cooled cake & let cool.
Frosting: Combine powdered sugar, cocoa, milk & margarine in a
saucepan. Bring to a boil over medium-high heat. Remove from heat.
Add chips & corn syrup. Stir until the chips melt. Spread gently over
the coconut layer. Cool until set.
Per serving: 288 cal, 9.7g fat (30%), 0 mg chol, 239 mg sod
Recipe by: Cooking Light magazine
Posted to EAT-LF Digest by Natalie Frankel
<natalie.frankel@mixcom.com> on Feb 05, 1999, converted by MM_Buster
v2.0l.
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”