Recipe by Leslie Tx
"A very rich cake that tastes almost like a candy bar."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
dark chocolate cake mix
unsweetened cocoa powder
Sinfully delicious and show stopping masterpiece! However, I didn't use this frosting because, truthfully, it just didn't appear appetizing to me. I made the cake in 8-inch layers for a nice, tall cake. The filling is to die for, and is reminiscent of an Almond Joy candy bar. I poured a glaze over the top of 4 T. butter melted with 5 ozs. of semi-sweet chocolate, allowing it to run down the sides of the cake. Finally, I topped the cake with toasted, chopped almonds. Hubby was in his glory, and said this was worthy of more than 5 stars, the perfect combination of chocolate, gooey and crunchy. I agree!
The coconut filling tastes really good, however, it became really hard when it was time to serve the cake (almost impossible to cut through). Maybe it was because I put it in the fridge? Also, after reading the reviews, I ended up making a chocolate glaze using some evaporated milk and semi-sweet chocolate chips. Next time I won't put it in the fridge and see how that turns out.
Wow! This is a great recipe! I agree with other reviewers, that there is a mistake in the frosting recipe section- I didn't try it, but just reading it you can see there is something missing. I decided that I wanted a candy-bar type coating on this cake, so I made a ganache from 1/2 cup evaporated milk, 9 oz. chocolate chips and approximately 2 tb. water. This gave me a pourable consistency and I spread a thin layer over the cake. It had a dark glossy finish just like a candy bar, but wasn't too sweet. Fantastic!!!! This is a keeper!
I don't use cake mixes, so I substituted Black Chocolate Cake (with some modifications) submitted to this site by Jeanie. The coconut filling is great. But for the chocolate frosting, I wanted semi-sweet rather than milk chocolate. For this reason I heated 1/2c evap milk, 1 cup sugar, 1t vanilla, 1 stick margarine, and 12ounces semi-sweet chocolate chips. What a great cake! Thanks Leslie! A Chocoholics dream!
Everybody loves this cake! When I make it though, I use coffee instead of water in the cake mix. I do this on all my chocolate cakes, it makes them more moist, and helps smooth the chocolate taste.
The filling for this recipe is absolutely delicious and I will use it again. Other then that I did not follow the recipe. I used a very moist chocolate cake and found that it did not need any extra icing. The filling is so good there is nothing else really needed. Besides a tall glass of milk or coffee! :)
Good Coconut filling, but the icing on this cake is just awful. It just turned into a crunbly mess. I will keep the recipe for the yumy filling though.
This cake was a hit at my house. Everyone loved it and I had to send some home with everyone. I did however agree with everyone else that the frosting recipe was not correct. I used one of my own frostings and it turned out to be great. I will definitly make this again. It is for sure a candy bar cake!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Chocolate Cake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 136
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make this moist coconut cake.
See how to make moist, rich chocolate cake.
See how to make a moist and creamy coconut cake.