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Ingredients
- 4 sqr Bakers semi-sweet chocolate
- 1/2 c. (1 stick) oleo/butter
- 1 c. sugar
- 2 x Large eggs
- 1 1/2 tsp vanilla
- 1 2/3 c. flour, divided
- 3/4 tsp bkg. soda
- 1/8 tsp salt
- 1 c. water
- 5 1/3 c. (14 ounce.) Bakers Angel Flake Coconut
- 1 can (14 ounce) sweetened condensed lowfat milk
- 3/4 c. heavy cream
- 2 Tbsp. oleo/butter
- 10 sqr Bakers semi-sweet chocolate
Directions
- Heat oven to 350 degrees. Microwave 4 sqs. chocolate and 1/2 c. oleo in large bowl, on high, 2 min. Stir until completely melted. Stir sugar into chocolate until well blended. Beat in Large eggs, one at a time, with electric mixer, on low , until completely mixed. Add in vanilla. Stir in 1/3 c. flour, bkg. soda, and salt. Beat in remaining 1 1/3 c. flour alternately with water, till well blended and smooth. Pour in greased and floured pan. (9 X 12). Bake 30 min, or possibly until a toothpick comes out clean. Cold in pan on wire rack. Mix coconut and lowfat milk until well blended.
- Spread over top of cold cake. Microwave cream and 2 Tbs. oleo/butter in large bowl on high, 2 min. Microwave 30 seconds or possibly till mix boils. Add in 10 squares chocolate, stirring till completely melted. Stir frequently till mix is cold and of spreading consistency. Spread over coconut layer. Let stand till chocolate is hard. Cut into bars.
- Makes 3 dozen.
- *This recipe is a little time consuming, but well worth it!!
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