Choco CocoNut Cake

CHOCO-MALLOW CAKE
16 marshmallows
3 squares unsweetened chocolate
3/4 cup boiling water
2 1/4 cup sifted all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 eggs
1 1/4 cup sugar
1 tsp. vanilla
1 1/2 cup LUCERNE Sour Cream

1. Melt marshmallows and chocolate in double boiler.
2. Add boiling water; beating until smooth; cool.
3. Sift together flour, baking soda and salt.
4. Beat eggs until foamy; gradually add sugar, beating until thick.
5. Add 1 teaspoon vanilla and chocolate mixture, mix thoroughly.
6. Blend in sour cream; add dry ingredients gradually, mixing thoroughly.
7. Pour into 2 well greased and lightly floured layer pans.
8. Bake at 375° for 25 to 30 minutes. Makes 2 nine inch layers.

TOASTED-COCONUT FROSTING
2 tbs. LUCERNE Butter
1 cup coconut
1/3 cup LUCERNE Butter
6 oz. LUCERNE Cream Cheese
1 lb. confectioner’s sugar
1 tbs. LUCERNE Milk
1/2 tsp. vanilla

1. Melt 2 tablespoons butter in saucepan.
2. Add coconut and stir until golden brown, remove from heat.
3. Cream 1/3 cup butter, add cheese and blend.
4. Add small amount of sugar and milk, beating after each addition.
5. Add vanilla and 3/4 cup coconut.
6. Sprinkle remaining coconut on top of frosting. Covers 2 layers or 1 loaf cake.