"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Candy Bar Cake Recipe

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This recipe for Candy Bar Cake, by , is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, October 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 squares semi sweet chocolate
1/2 cup (1 stick) margarine
1 cup sugar
2 eggs
1 1/2 tsp vanilla
1 2/3 cup flour, divided
3/4 tsp baking soda
1/8 tsp salt
1 cup water
5 1/3 cups (14 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
3/4 cup heavy cream
2 tbsp margarine
10 squares semi-sweet chocolate

Directions:
Directions:
Heat oven to 350. Microwave 4 squares chocolate and 1/2 cup margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well-blended. Beat in eggs, 1 at a time, with electric mixer on low speed until completely mixed. Add vanilla. Stir in 1/3 cup flour, baking soda, and salt. Beat in remaining 1 1/3 cups flour alternately with water until blended and smooth. Pour into greased and floured 13 x 9 inch baking pan.
Bake 30 minutes or until toothpick inserted comes out clean. Cool completely in pan on wire rack. Mix coconut and milk until well blended. Spread over top of cake.
Microwave cream and 2 tbsp margarine in large microwavable bowl on high 2 minutes; stir. Microwave 30 seconds or until mixture boils. Add 10 squares chocolate; stir until completely melted. Stir frequently until mixture is cool and of spreading consistency. Spread over coconut layer. Let stand until chocolate is firm. Cut into bars.
Makes 3 dozen

Number Of Servings:
Number Of Servings:
3 dozens
Personal Notes:
Personal Notes:
This recipe came from Tampa Tribune.

 

 

 

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