| 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.
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