14 oz. coconut
Icing
1 stick butter
6 T. milk
3 1/2 tbsp. cocoa
1 tsp. vanilla
1 box confectioners' sugar
Prepare cake mix as directed in 9x13 pan. Mix
sugar, marshmallows and milk and heat until
marshmallows are melted. Stir often. Add coconut,
spreading over warm cake. Cool cake, then ice. Mix
butter, milk and cocoa and bring to a boil. Add
confectioners' sugar then add vanilla.
Chocolate Mousse
1 teaspoon hot water
1 (6-ounce) package semi-sweet chocolate chips
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
1 1/2 teaspoon vanilla extract
2 cups (1 pint) whipping cream, whipped (do not use non-dairy whipped topping)
Melt chocolate chips with water in medium saucepan.
Remove from heat and add condensed milk and vanilla.
Pour chocolate mixture into whipped cream and fold
together till well blended.
Chill for about 1 hour
Servings: 10-12
