Chocolate Confection Cake

Chocolate confection cake Recipe

1 pkg. devil’s food cake mix

Filling:

1 cup evaporated milk

1 cup granulated sugar

24 large marshmallows

1 pkg. (14 oz.) flaked coconut

Topping:

1/2 cup butter or margarine

1/4 cup plus 2 tablespoons milk

1/3 cup unsweetened cocoa powder

1 pound confectioner’s sugar ( 3 1/2 to 4 cups)

1 tsp. vanilla extract

3/4 cup sliced almonds

Preheat oven to 350º. Grease and flour 15 1/2 x 10 1/2 x 1 inch. jelly roll

pan.

Prepare cake following package directions for original recipe. Pour into pan.

Bake at 350º for 20-25 min. or until toothpick inserted in center comes out

clean.

For filling, combine evaporated milk and granulated sugar in large saucepan.

Bring mixture to a boil. Add marshmallows and stir until melted. Stir in

coconut. Spread on warm cake.

For topping, combine butter, milk and cocoa in medium saucepan. Stir on low

heat until butter is melted. Add confectioner’s sugar and vanilla extract,

stirring until smooth. Pour over filling. Spread evenly to edges. Sprinkle sliced

almonds over topping. Cool completely.

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