Oh yes. When I was a kid, I thought Peter Paul was a person and he was turned into a cake. Anyway, this cake will prove to you that it’s not made of any Peter Pauls but of the usual dessert, ingredients that when combined together always turn out sinfully rich and delicious. Anything with chocolate on it is my form of comfort. There’s just something in chocolates that will always light me up and comfort me. Both my grandma and my mom used to make these cakes for us.
They have different versions—grandma’s was traditional and used only the traditional ingredients. Mom’s was a bit bolder. She used to add other ingredients depending on her mood.
Ingredients
1 box Betty Crocker devil’s food cake mix
4 large Eggland’s eggs
1 c water
1 box Jell-o chocolate pudding instant
1/3 c Wesson oil
CENTER FILLING AND SIDES ICING
3/4 c Domino sugar
1 c Borden milk
1 bag(s) large Kraft marshmallows
1 bag(s) Great Value shredded coconut
TOP COVER ICING
1 stick Kerrygold butter
3 1/2 Tbsp Hershey’s cocoa powder
1 tsp McCormick pure vanilla
1 c Kirkland chopped pecans
6 Tbsp Borden milk
1 bag(s) Domino powdered sugar
Instructions
Mix the first 5 ingredients for the cake, don’t over mix. Pour into 3 round cake pans, that have been prepared with oil and flour. Bake for 15 to 20 minutes at 350 degrees, depending on your oven.
For the filling: In a saucepan stir sugar, marsh mellows and milk, until melted. Remove from heat, add coconut. Put a thick layer between the layers (Ice while cakes are still warm). Reserve the rest for the sides of the cake.
In another saucepan bring butter, milk and cocoa to a boil. Add vanilla and powered sugar, mix well. Then add the nuts. Spread over the top of the cake quickly, it is very thick (like fudge). I let some fall down the sides too. Then spread the remaining coconut icing around the sides.
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Quick Tip: Serve with a cup of coffee or tea.