MISSISSIPPI CANDY CAKE
2 packages of candies (about 100)
1⅓ cups of evaporated milk
2 sticks of butter, softened
2 tablespoons cocoa
1 cup of grated coconut
16 ounces marshmallow cream
2 cups of sugar
4 large eggs
1 teaspoon vanilla
1½ cups of chopped walnuts
Instructions:
Preheat the oven to 350 °. Spray a 9×13-inch baking pan with flour cooking spray.
Combine softened butter, cocoa, shredded coconut, sugar, eggs, vanilla, and chopped nuts in a large mixing bowl. Bake at 350 ° for 40 minutes.
While the cake is baking, unwrap the caramels and place in a medium saucepan along with 1⅓ cups of evaporated milk. Cook over low heat until the caramels are melted and the mixture is creamy.
When the cake is done, remove it from the oven and pour the warm caramel evenly over the hot cake and spread the marshmallow cream evenly over the warm caramel. Let cool; glaze with chocolate frosting (see recipe below).
Ingredients and Instructions for Chocolate Frosting:
1 bar of butter
⅓ cup of cocoa
½ cup evaporative milk
1 box of powdered sugar
1 teaspoon vanilla
Combine butter, vanilla, and evaporated milk in small saucepan and cook over medium-low heat for 2 minutes; add the cocoa and then add the powdered sugar little by little. Mix well; to cover the cake and spread evenly.
For 12 people
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