CHOCOLATE COCONUT CAKE
4 eggs
3/4 c. oil
3/4 c. water
1 t. vanilla
1 pkg. ( 18 1/4 oz.) chocolate cake mix
1 pkg. ( 3.9 oz.) instant chocolate pudding
FILLING:
2 c. flaked coconut
1/3 c. swt. condensed milk
1/4 t. almond extract
TOPPING:
1 can ( 16 oz.) chocolate frosting
In mixing bowl, beat the eggs, oil, water and vanilla. Add the
cake and pudding mixes; beat for 5 minutes. Pour 3 cups into a
greased and floured 10 inch fluted tube pan. Combine the
coconut, milk and extract; mix well. Drop by spoonfuls onto the
batter.Cover with remaining batter. Bake at 350 degrees for 50 -
60 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from panto a wire
rack to cool completely. Frost with chocolate frosting. Yields
12 - 15 servings.
Helena in Sweden
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