To make this cake, you bake a chocolate cake from a mix. When you take the cake out of the oven, you pour over a hot layer of evaporated milk, sugar, coconut and marshmallows that you've prepared according to the recipe. Immediately after that, you pour over a layer of sugar, evaporated milk, butter, and chocolate chips that has been boiled together until the chips are melted. So, you need to be heating the two layers at the same time. After both layers are on, sprinkle sliced almonds over the top.
I didn't have enough chocolate chips so included some butterscotch chips and some shavings of unsweetened chocolate and that didn't hurt it at all. (And, I forgot to put the butter in the chocolate layer so it didn't cover the entire cake. We didn't really notice a lack of butter, though.)
I wasn't absolutely certain which size of pan to use, so I used a lasagna pan that is slightly bigger than a 13" x 9" cake pan. I think it would have been better if I had made holes in the cake for the coconut filling to soak into it. When I make it again, I think I'll make it as a sheet cake in a jelly roll pan.
Everybody who saw this cake called it decadent, and everyone who tried it (our Star Wars marathon group and my coworkers) loved it. Merlyn was the only holdout - he hates coconut and wouldn't even give it a chance.
I am going to make this cake again!
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Here's the challenge: I'm going to make each recipe in the cookbook, "Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Next Section: Cookies & Candy
Next Recipe: Amazing Cookie Bars
I'll be back after it's cooked. Bon Appetit!
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