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“The infamous candy bar disguised as a cake. UPDATE 3/15/13: The frosting came out soupy and the coconut texture was off. PLEASE DO NOT MAKE THIS RECIPE. IT'S NOT WORTH WASTING THE INGREDIENTS.”
READY IN:
1hr
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Cake: Preheat oven to 350 degees. Grease and flour three 9" cake pans. (Or see recipe #452719.).
  2. Cream butter and sugar in large mixing bowl until very light and fluffy (this could take 5-7 minutes). Add the eggs one at a time, making sure to beat well after each addition and scraping sides of bowl. Blend in vanilla and chocolate.
  3. Sift together the flour, baking powder, baking soda and salt. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating remaining ingredients just until mixed. Pour batter into prepared cake pans; batter will be thick.
  4. Bake in preheated oven for about 25-30 minutes until pick in center comes otu clean. Cool. (Mine took 27 minutes.).
  5. For the filling: In a saucepan cook milk, sugar and marshmallows until melted. Add coconut; spread between layers.
  6. For the Chocolate Topping: Melt together the butter, chocolate and marshmallows. Beat in confectioners' sugar and vanilla. Add enough milk to spread. Spread over cake.

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