For the cake: 12 Fun Size candy bars (8 to 8.5 ounces total) 2 T. milk 1 box white cake with pudding in the mix (18.5-ounce box) 1 C. water 1/3 C. vegetable oil 3 eggs 2 T. flour
For the frosting: 1/2 C. unsweetened cocoa 2 1/2 C. powdered sugar, sifted 1 t. vanilla 6 T. butter, softened 3 T. plus 2 t. milk
Preheat the oven to 350°F.
To make the cake, lightly butter and flour a 13-by-9-inch cake pan. In a medium saucepan over medium-low heat, melt the candy bars with the milk. Stir until the candy has melted. Cool for 5 minutes.
In a large bowl using an electric mixer, blend the cake mix, water, oil and eggs on low, scraping down the sides of the bowl. Beat for 2 minutes on high.
Stir 2/3 cup of the cake batter and the flour into the cooled chocolate mixture and mix until thoroughly incorporated.
Pour the remaining white cake batter into the prepared pan. Spoon the chocolate mixture on top of the cake batter. Swirl the chocolate mixture into the cake batter with a knife.
Bake for 28 to 32 minutes or until a toothpick inserted in the center of the cake comes out clean. Completely cool the cake in the pan before frosting.
To make the frosting, cream together the cocoa, powdered sugar, vanilla and butter in a large bowl using an electric mixer on high.
Gradually add the milk and heat until the frosting is spreadable. Frost the top of the cake.
Recipe By : Real Food for Real People Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Fruits
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Yellow Cake Mix -- any brand 20 ounces Crushed Pineapple 3/4 cup Sugar 2 packages Instant Vanilla Pudding and Pie Filling -- (3 oz. each) 3 cups Milk 8 ounces Cool Whip 3/4 cup Coconut flakes
Bake cake (in a sheet cake pan) according to the package instructions. While cake bakes, boil undrained pineapple with sugar until syrupy. When cake is baked, poke holes in the top with a two prong fork, and pour the pineapple mixture on top. Spread mixture evenly. Cool completely. When cake is cool, mix the 2 boxes of pudding with 3 cups milk and spread over cake. Next, mix the whipped topping with coconut and spread over cake. Refrigerate. (Cake is best if made 24 hours before serving).
