CHOCOLATE CAKE—– 1 c Water
4 Squares Semisweet chocolate COCONUT LAYER—–
1/2 c Margarine or butter — (1 5 1/3 c Angel flake coconut — (14
-stick) -oz)
1 c Sugar 1 cn 14 oz Sweetened condensed
2 Eggs -milk
1 1/2 ts Vanilla CHOCOLATE TOPPING—–
1 2/3 c Flour — divided 3/4 c Heavy cream
3/4 ts Baking soda 2 tb Margarine or butter
1/8 ts Salt 10 Squares Semisweet chocolate
Heat oven to 350~. Microwave 4 squares chocolate and 1/2 cup
margarine in large microwavable bowl on HIGH 2 minutes or until
margarine is melted. Stir until chocolate is completely melted. Stir
sugar into chocolate until well blended. Beat in eggs, one at a time,
with electric mixer on low speed until completely mixed. Add vanilla.
Stir in 1/3 cup of the flour, baking soda and salt. Beat in remaining
flour alternately with water until well blended and smooth. Pour into
greased and floured 13×9-inch baking pan. Bake 30 minutes or until
toothpick inserted in center comes out clean. Cool completely in pan
on wire rack.
COCONUT LAYER: Mix coconut and milk until well blended. Spread over
top of cake.
CHOCOLATE TOPPING: Microwave cream and 2 tablespoons margarine in a
large microwavable bowl on HIGH 2 minutes; stir. Microwave 30 seconds
or until mixture boils. Add 10 squares chocolate; stir until
completely melted. Stir frequently until mixture is cool and of
spreading consistency. Spread over coconut layer. Let stand until
chocolate is firm. Cut into bars. Makes 3 dozen bars.
Per serving: Calories 487; fat 29.2 g; cholesterol 30 mg;
carbohydrate 61.9 g; fiber 4.4 g; protein 4.9 g; sodium 118 mg;
potassium 322 mg; calcium 53 mg.
Yields
36 servings