Ingredients

• 1-box Jet- Puff toasted-coconut marshmallows cut in half
• 1 (18.25 ounce ) box chocolate cake mix prepared per package directions

Directions

Spread marshmallows,cut side down,on the bottom of nonstick sprayed 13×9 inch glass baking dish.
Pour batter over the marshmallows and bake per pa kage directions. The marshmallows will come to the top forming a glaze or frosting.

Note:You may use any flavor cake mix desired.

*Toasted-coconut marshmallows can be difficult to find. Many stores only carry them during the holidays.

Ingredients

• CAKE
• 1 3/4 cups sugar
• 1 3/4 cups margarine or butter, softened
• 6 eggs
• 2 cups powdered sugar
• 2 1/4 cups Pillsbury BEST® All Purpose or
• Unbleached Flour
• 3/4 cup unsweetened cocoa
• 2 cups chopped walnuts*
• GLAZE
• 3/4 cup powdered sugar
• 1/4 cup unsweetened cocoa
• 1 1/2 to 2 tablespoons milk

Directions

Heat oven to 350 F. Grease and flour 12-cup Bundt or
10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and flour pan; spread evenly. Bake at 350 F. for 58 to 62 minutes.** Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely.

In small bowl, blend 3/4 cup powdered sugar, 1/4 cup
cocoa and enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

TIPS: * Nuts are essential for the success of this
recipe.

** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are essential.

HIGH ALTITUDE – Above 300 feet:
Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.

Ingredients

• 1 lb. unsalted butter, softened
• 1 lb. granulated sugar
• 6 large eggs, at room temperature
• 3 c. cake flour, sifted
• 2 tsp. pure vanilla extract
• 1/2 c. buttermilk
• 1 tsp. kosher salt
• 2 tbsp. eggnog (optional)

Directions

Preheat oven to 325° Fahrenheit.

Cream butter and sugar thoroughly. While the mixer is running, grease (pure vegetable shortening is best) and flour a bundt cake pan. Use all-purpose flour for best results.

Once creaming is done, add eggs, vanilla, buttermilk, salt and eggnog (if desired). Mix thoroughly.

Add flour, 1/2 c. at a time, allowing each addition to mix in thoroughly. After all flour is in, mix batter 3 minutes at med-low speed, or at least 100 strokes by hand.

Spoon batter into cake pan, making sure to level off well.

Bake for 1 hour and 20 minutes, or until a bamboo skewer inserted in the deepest part of the cake comes out clean. The first time you make the cake in your oven, check after 1 hour and at 10-minute intervals afterward to be safe.

Invert pan on cooling rack and carefully lift pan off cake. It is imperative that the cake not be allowed to cool in the pan, as that will ruin the crust.

Slice and enjoy! It will keep up to a week in an airtight container.

For a special treat, warm a slice of cake and top with a scoop of vanilla ice cream. Dust with cinnamon and freshly grated nutmeg.

NOTE from author of recipe: “The absolute key to this cake is creaming the butter and sugar. I got my big Kitchen-Aid stand mixer out and gave the motor a real workout. Using the paddle, I mixed the butter and sugar together on speed 6 for five minutes, then gave them a couple of one-minute turns at speed 9, scraping the bowl in between, before finishing with 30 seconds on top speed.

If you prefer the old-fashioned wooden spoon method, settle in for a good, long session of stirring. The end product should be very smooth, without much in the way of grainy texture from the sugar.”

Source: NBC 5 (WMAQ) Chicago – J. Scott Wilson (Food Editor)

Ingredients

• 1 tsp. vanilla
• 1 stick butter at room temperature
• 1/2 cup buttermilk
• 2 eggs
• 2 cups sugar
• 1/2 tsp. salt
• 1 tsp. soda
• 2 cups all-purpose flour
• 1/2 cup cooking oil
• 2 tbls. cocoa
• 1 cup water
• Hundred Dollar Icing (recipe follows)

Directions

1. Sift together the flour, salt, soda and sugar. Add eggs, buttermilk, vanilla and butter. Beat with mixer until well blended.

2. In a saucepan, bring cooking oil, cocoa and water to a boil. Then slowly pour into other ingredients. Mix well. Pour into a greased and floured (9×13-inch) pan.

3. Bake in a preheated 350-degree oven for 30-40 minutes or until tester inserted in center comes out clean. Cool completely and then frost in the pan with Hundred Dollar Icing. Let icing harden and then cut into squares to serve.

HUNDRED DOLLAR ICING

2 cups sugar
2 to 3 tbls. cocoa (depends on how much chocolate you like)

1/2 cup milk

1 cup butter

2 cups chopped pecans

1 tsp. vanilla

1. Combine sugar and cocoa in a (4-quart) saucepan. Add milk and butter and bring to a boil over medium heat. Boil for exactly 21/2 minutes. Remove from heat and add pecans and vanilla.

2. Cool by setting the pot in about 2 inches of cool water in the sink and stirring until mixture thickens. Spread over cooled cake. This icing will harden when cooled.

Note: This recipe also works well with your favorite yellow, chocolate or white cake mix.

Source: The Advocate – Baton Rouge, Louisiana

Ingredients

• 1/4 cup sweetened shredded coconut
• 2 tablespoons trans-free margarine
• 2/3 cup packed brown sugar
• 2 eggs
• 1 cup 2 percent buttermilk
• 1/2 cup (4-ounce) sour cream
• 1/3 cup unsweetened applesauce
• 1 box (18.5-ounce) German chocolate cake mix
• 1/3 cup chopped pecans

Directions

* Coat skillet nonstick cooking spray and lightly brown coconut, about 4 minutes. Set aside. Coat slow cooker with nonstick cooking spray, and preheat on high.

* Melt margarine and 1/2 cup water in small saucepan over low heat. Stir in brown sugar until smooth. Pour evenly into cooker. Sprinkle 1/2 of reserved coconut over melted sugar mixture.

* In large bowl, beat eggs on high with mixer until just frothy. Beat in buttermilk, sour cream, and applesauce. Add cake mix and beat on low for 30 seconds, until just moistened. Beat another 2 minutes on high. Pour evenly into cooker.

* Cover. Cook on low for 4 1/2 to 5 hours, or until cake is set (a toothpick inserted in center should come out almost clean). Remove lid and cook on low for another 1/2 hour. Turn cooker off.

* Let cake cool in cooker 30 minutes. Remove to rack and top with remaining coconut and pecans. Let cool completely before serving.

Makes 12 servings.