CHOCOHOLIC CAKE
1 box butter fudge cake mix
1 pkg. (4 oz.) instant chocolate pudding
1/2 c. vegetable oil
1/2 c. water
4 eggs
1 c. sour cream
1 (4 oz.) bar sweet chocolate, grated
1 1/2 c. semi-sweet mini morsels
COCO-NUT FILLING:
2 tbsp. cornstarch
1/2 c. sugar
1/8 tsp. salt
1/2 c. water
1 tbsp. butter
1 sq. semi-sweet chocolate
1 1/2 c. flaked coconut
1 c. chopped pecans
FUDGE ICING:
2 c. sugar
6 tbsp. cocoa
1/2 c. butter
1/2 c. milk
1 tbsp. light corn syrup
1 tsp. vanilla
For cake, combine cake and pudding mixes, oil and water in large bowl.
Mix well. Add eggs, one at a time, beating well after each addition. Blend in
sour cream. Stir in grated chocolate and chips. Pour batter into 2 (8 inch)
square greased and floured baking pans. Bake 40 to 50 minutes at 350 degrees,
checking for doneness with a toothpick. Cool in pans 10 minutes, remove from
pans onto wire racks and cool completely.
For filling, combine cornstarch, sugar, salt and water in small saucepan.
Cook over medium heat, stirring constantly, until thickened and bubbly. Remove
from heat and stir in butter and chocolate until melted. Cool slightly. Stir in
coconut and pecans.
For icing, combine sugar and cocoa in a small saucepan, mixing well. Add
butter, milk and corn syrup. Bring to a boil and continue to boil 2 minutes,
stirring constantly. Remove from heat and stir in vanilla; cool 5 minutes. Beat
at medium speed with electric mixer until thick enough to spread.
Spread filling on top of 1 layer of cake. Place second layer on top.
Frost sides and top of cake with icing.
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