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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 T Vegetable oil
18 1/4 oz Chocolate cake mix with
pudding included
1/2 c Skim milk
1/2 c Sugar
9 Marshmallows
2 c Sweetened coconut flakes
1/2 t Cornstarch
1 1/2 c Powdered sugar, sifted
2 T Cocoa
2 T Skim milk
2 T Margarine
1/4 c Chocolate chips
1 T Light corn syrup

INSTRUCTIONS

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:

“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 293
Calories From Fat: 69
Total Fat: 8g
Cholesterol: 37.8mg
Sodium: 302.7mg
Potassium: 129.8mg
Carbohydrates: 52.8g
Fiber: 2.2g
Sugar: 24.4g
Protein: 5.1g


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