INGREDIENTS

• 1 (18.25 ounce) package chocolate fudge cake mix
• 1 1/3 cups brewed coffee
• 2 tablespoons butter
• 1/2 cup evaporated milk
• 25 large marshmallows
• 1 (14 ounce) package flaked coconut
• 1 (16 ounce) container prepared chocolate fudge frosting

Directions for the Coconut Mounds Cake II

1 Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.

2 Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.

3 Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.

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