- 14 squares BAKER'S Semi-Sweet Chocolate, divided
- 1/2 cup butter or margarine
- 1 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 2/3 cups flour, divided
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup water
- 1 (14 ounce) package BAKER'S ANGEL FLAKE Coconut
- 1 (14 ounce) can sweetened condensed milk
- 3/4 cup whipping cream
- 2 tablespoons butter or margarine
- Preheat oven to 350 degrees F. Place 4 of the chocolate squares and 1/2 cup butter in large microwaveable bowl. Microwave on HIGH 1 to 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in sugar. Add eggs, 1 at a time, beating on low speed after each addition until well blended. Add vanilla; mix well. Add 1/3 cup of the flour, the baking soda and salt; beat well. Add remaining 1-1/3 cups flour alternately with the water, mixing until well blended. Pour into greased and floured 13×9-inch baking pan.
- Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
- Mix coconut and sweetened condensed milk until well blended; spread over cake. Microwave whipping cream and 2 Tbsp. butter in large microwaveable bowl on HIGH 2 min.; stir. Microwave an additional 30 sec. or until mixture comes to boil. Add remaining 10 chocolate squares; stir until chocolate is completely melted. Cool until mixture is of desired spreading consistency, stirring frequently. Spread over cake. Let stand until chocolate layer is firm.