Coconut Candy Bar Cake~ Recipe
Yield: 36 servingsRecipe by luhu.jp
Ingredients:
CHOCOLATE CAKE-----,
1 cup: Water,
4 Squares: Semisweet chocolate,
COCONUT LAYER-----,
1/2 cup: Margarine or butter, (1
5 1/3 cup: Angel flake coconut, (14
-stick),
-oz),
1 cup: Sugar,
1 can: 14 oz Sweetened condensed,
2: Eggs,
-milk,
1 1/2 tsp: Vanilla,
CHOCOLATE TOPPING-----,
1 2/3 cup: Flour, divided
3/4 cup: Heavy cream,
3/4 tsp: Baking soda,
2 tbsp: Margarine or butter,
1/8 tsp: Salt,
10 Squares: Semisweet chocolate,
Directions:
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 13x9-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.
Typed for you by Marjorie Scofield 9/28/95
Recipe By : Holiday Desserts (Bakers, Diamond, Jell-O)
From: Marjorie Scofield Date: 09-28-95 (21:59) (160)
Fido: Recipes
Source from luhu.jp
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 13x9-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.
Typed for you by Marjorie Scofield 9/28/95
Recipe By : Holiday Desserts (Bakers, Diamond, Jell-O)
From: Marjorie Scofield Date: 09-28-95 (21:59) (160)
Fido: Recipes
Source from luhu.jp