• 1 box chocolate cake mix

  filling

• 1-1/2 cups evaporated milk
• 1 cup sugar
• 16 regular size marshmallows
• 14 oz. package of coconut

  frosting

• 4 squares semi-sweet baking chocolate
• 3/4 cups brown sugar
• 1/3 cup water
• 1/4 cup margarine
• dash of salt
• 1 tsp. vanilla

Preparation -
Bake a 2 layer cake as directed on the package. Cool completely, then slice each layer in two, crosswise, to create 4 thin layers. For the filling, mix the evaporated milk, sugar and marshmallows together in a microwave safe bowl or saucepan. Then, in a microwave oven or on the stovetop... Stir until the sugar is dissolved and the marshmallows are melted. Remove from heat and stir in the coconut. Spread the coconut mixture between each split cake layer and on the top layer. For the frosting, in a microwave safe bowl or saucepan melt the baking chocolate and brown sugar together. Add the water, margarine and salt. Cook and stir just until well blended. Remove from heat. Add the vanilla and mix well. Spread the frosting on the top and sides of the cake. Store in a covered cake saver.