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These visually stunning cakes combine some of our favorite flavors: chocolate, marshmallow, and coconut.
1 package Deep-Dark Double Dutch Chocolate Muffin Mix
Frosting and Topping
2 cups (9 ounces) Marshmallow Fluff or marshmallow creme
1 cup (4 ounces) confectioners’ or glazing sugar
1/4 teaspoon salt
1 teaspoons vanilla
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/4 ounces) vegetable shortening
1 (14-ounce) bag sweetened coconut
Preheat the oven to 375°F. Lightly grease the molds of a half-dome silicone pan.
For the cake: Prepare the mix batter according to the instructions on the label. Place the mold on a baking sheet, and fill each section 2/3 full with batter. Bake the cakes for 18 to 20 minutes, until a cake tester comes out clean. Cool for 5 minutes, then turn out of the pan onto a rack. Repeat (twice) with the remaining batter, to bake a total of 16 cakes. Cool the cakes completely before frosting.
For the frosting: In a medium-sized bowl, beat together the marshmallow, sugar, salt, and vanilla. Beat in the soft butter, one tablespoon at a time. Beat in the vegetable shortening about 2 tablespoons at a time. The frosting will be thin and sticky at first, but as you beat the shortening in, it will become fluffy.
Place the coconut in a bowl. Spread frosting over the bottom of the cake, and dip it into the coconut. Spread frosting over the rest of the cake, and dip in the coconut. Press the coconut into the frosting. Repeat with the remaining cakes and frosting. Store cakes in an airtight container.
Yield: 16 cakes.