1 cake mix ( white or yellow cake mix ) ½ cup cocoa ½ cup sugar 2 cups chocolate chips 1 cup chocolate syrup 8 oz. tub Cool Whip 2 cups Coconut, shredded
1 – Preheat oven to 350 degrees F. Grease 9×13 baking dish. Mix cake according to package; add cocoa and sugar; blend well. 2 – Pour cake mixture into prepared baking dish. Sprinkle 2 cups chocolate chips over top of cake. 3 – Bake for 30 minutes. Remove from oven. Poke holes in cake with meat fork. 4 – Warm chocolate syrup and pour over hot cake. Cover and Cool cake over night. 5 – Mix whipped cream and coconut together for frosting. Spread over cake; chill cake. Ready to serve
1 cup of melted butter (or 1 stick of butter and 1 stick of margarine) 2 cups sugar 1/2 cup unsweetened cocoa 4 large eggs (lightly beaten) 1 teaspoon vanilla extract 1/8 teaspoon salt 1 1/2 cups all-purpose flour 1 1/2 cups coarsely chopped pecans, toasted 1 (10.5-ounce) bag miniature marshmallows
1. Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. 2. Pour batter into a greased and floured 15- x 10-inch jellyroll pan. 3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. 4. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. 5. Drizzle Chocolate Frosting (see recipe and instructions below) over warm cake.