Category: Desserts - Cakes & Cupcakes

  Date Posted: 10/2/2009

  Author: {Unknown}

  Hits: 296

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  Prep Time:

  Total Time:

  Serves: makes 12 servings

Frosting:
1 1/4 cups water
1/4 cup butter
1 cup firmly packed brown sugar
1 cup coconut
2 cups miniature marshmallows
1 cup chopped pecans

Cake:
4 oz. bar sweet cooking chocolate
1/2 cup water
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp. baking soda
1 cup dairy sour cream
1/2 cup butter, softened
1 tsp. vanilla
3 eggs

1. Heat oven to 350 deg.

2. In small saucepan, heat 1 1/4 cups water and 1/4 cup butter until butter melts. Pour into ungreased 13x9 inch pan. Stir in brown sugar and coconut sprinkle marshmallows and pecans evenly over top.

3. In small saucepan, over low heat, melt chocolate with 1/2 cup water.

4. Lightly spoon flour into measuring cup level off.

5. In large bowl, combine chocolate mixture with remaining cake ingredients. Beat 3 minutes at medium speed. Carefully spoon batter over coconut-marshmallow mixture. (Place pan on foil or cookie sheet during baking to guard against possible spillage.)

6. Bake at 350 deg for 45 to 55 minutes or until toothpick inserted in center comes out clean.

7. Cool cut into squares. Serve pieces inverted on dessert plates.

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