Description
My 12-year-old granddaughter, Annalise, made this for a church party and won the contest for best dessert. It is more yummy than the candy bar it is named after!
Ingredients
- cooking spray
- 1 package chocolate cake mix (such as Duncan Hines®)
- 1 cup water
- 3 eggs
- ⅓ cup vegetable oil
- 1 cup evaporated milk
- 1 cup white sugar
- 26 large marshmallows
- 1 (14 ounce) bag shredded coconut
- ½ cup evaporated milk
- ½ cup butter
- ½ cup white sugar
- 1 cup chocolate chips
- ½ cup whole almonds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch cake pan with cooking spray.
- Combine chocolate cake mix
- water
- eggs
- and oil in a large bowl; beat with an electric mixer on medium speed until smooth
- about 2 minutes. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 26 to 31 minutes.
- Mix 1 cup evaporated milk
- 1 cup sugar
- and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted
- about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
- Combine 1/2 cup evaporated milk
- butter
- and 1/2 cup sugar in a saucepan; bring to a boil
- stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
- Cool cake until coconut layer and chocolate layer are set
- about 30 minutes.
Prep Time: 15 mins
Cook Time: 36 mins
Total Time: 1 hr 21 mins
Servings: 16