I sneak into the office....give a a quick look around...good...Dan is playing with the kids. I'll have a few euphoric moments to search the web and fantasize about chocolate cake. Then after I get a good tantalizing look, maybe I'll check out some brownie recipes. Mmmm.... That's hot.
Get a load of these babies!
1 box Duncan Hines chocolate cake mix
Bake as directed on box.
FILLING:
1 c. evaporated milk1 c. sugar24 lg. marshmallows1 (7 oz.) can Angel Flake coconut
Combine milk and sugar; add marshmallows and heat until melted. Add coconut. Pour over cake while hot.
TOPPING:
1 1/2 c. sugar1/2 c. evaporated milk1/2 c. butter1 1/2 c. chocolate chips1 c. pecans
Mix sugar, butter, and milk. Bring to a boil, add chips, stir until melted. Add nuts. Pour over cake. Just like an Almond Joy candy bar.

Chocolate Cake
stir together:
2 c. sugar
2 c. flour
Boil:
1 stick butter or margarine
1/4 c. cocoa
1 c. water
Add cocoa mixture to dry ingredients then add:
2 eggs
1/2 c. milk
1 t. vanilla
1 t. baking soda
Mix until well blended. Bake at 375 in a greased bundt pan for 30 minutes.
Penuche Frosting (from the Cake Mix Doctor Cookbook)
1 c. brown sugar
1 stick butter or margarine
cook over medium heat until well blended (2 mins), then add
1/4 c. whole milk
Bring to a boil and set it aside to cool slightly.
Pour over
2 c. powdered sugar
mix with an electric hand mixer until smooth and pour over cake while still warm. (If it hardens too much while working with it, you can heat it up again on the stove.)






