Recipe: Coconut Candy Bar Cake

COCONUT CANDY BAR CAKE

FOR THE CAKE:
14 squares (1 oz each) Baker's Semi-Sweet Baking Chocolate, divided use
1/2 cup (1 stick) plus 2 talespoons butter or margarine, divided use
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1 2/3 cups flour, divided use
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup water
FOR THE COCONUT LAYER:
5 1/3 cups (14 oz) Baker's Angel Flake Coconut
1 (14 oz) can sweetened condensed milk
FOR THE TOPPING:
3/4 cup heavy (whipping) cream

TO MAKE THE CAKE:
Heat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.

Microwave 4 squares chocolate and 1/2 cup butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended. Beat in eggs, 1 at a time, with electric mixer on low speed until completed mixed. Add vanilla. Stir in 1/3 cup of the flour, baking soda and salt. Beat in remaining 1 1/3 cups flour alternately with water until well blended and smooth. Pour into prepared baking pan.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

TO MAKE THE COCONUT LAYER:
Mix coconut and milk until well blended. Spread over top of cake.

TO MAKE THE TOPPING:
Microwave cream and the remaining 2 tablespoons margarine in large microwavable bowl on HIGH 2 minutes; stir. Microwave 30 seconds or until mixture boils. Add the remaining 10 squares chocolate; stir until completely melted. Stir frequently until mixture is cool and of spreading consistency.

Spread over coconut layer. Let stand until chocolate is firm. Cut into bars.

Makes 3 dozen
Adapted from source: Kraft Foods