Coconut-Macaroon Chocolate Layer Cake Recipe

Ingredients

Cake

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, oil and eggs called for on cake mix box
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix (dry)

Frosting

1 jar (7 oz) Kraft™ Jet-Puffed™ marshmallow creme (1 1/2 cups)
1 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons milk
2 1/4 cups powdered sugar

Decoration

1cup large flaked coconut, toasted

Chocolate Ganache

3/4 cup dark chocolate chips
1/2 cup heavy whipping cream

PREP TIME 35m	COOK TIME 2h50m	TOTAL TIME 3h25m
YIELD 12 servings

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks.
Cool completely, about 1 hour.
In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended.
Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer.
Frost top with thin layer of frosting; spread remaining frosting around side. Press coconut up side of cake. Refrigerate while preparing chocolate ganache.
Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 50 seconds; stir.
Continue to microwave in 10-second increments until chips can be stirred smooth.
Let stand at room temperature 20 to 25 minutes, stirring occasionally, until slightly thickened and still pourable.
Pour chocolate mixture over top of cake to cover, letting some drip down side. Return cake to refrigerator about 30 minutes or until chocolate sets up.
If refrigerating cake longer than 30 minutes, let cake stand 15 minutes before cutting. Store loosely covered in refrigerator.