8 oz. tub of Cool Whip (or homemade whipped cream for a less processed alternative)
2 cups shredded coconut
Instructions:
Prepare for Baking: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to ensure the cake does not stick.
Mix the Cake: Prepare the cake mix according to the package instructions. Incorporate the cocoa powder and sugar into the batter, mixing until well blended. This addition enriches the chocolate flavor, making it even more decadent.
Add Chocolate Chips: Pour the cake batter into the prepared baking dish. Evenly sprinkle the chocolate chips over the top of the batter. As the cake bakes, these chips will melt into the cake, creating pockets of molten chocolate.
Bake: Place the cake in the preheated oven and bake for about 30 minutes. The cake should be set and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Add Syrup: Once baked, remove the cake from the oven. While still hot, poke holes throughout the cake using a meat fork or similar utensil. Warm the chocolate syrup slightly to make it easier to pour, then drizzle it over the cake, ensuring it seeps into the holes. This step adds an extra layer of moisture and richness.
Cool: Allow the cake to cool completely, preferably overnight, to ensure the syrup fully incorporates into the cake, enhancing its flavor and texture.
Frost: Before serving, mix the Cool Whip (or whipped cream) with shredded coconut to make the frosting. Spread this mixture evenly over the cake. The coconut adds a delightful texture and tropical taste that complements the chocolate beautifully.
Chill and Serve: Chill the cake in the refrigerator to set the frosting. Serve chilled for a refreshing and indulgent dessert.
