1/2 c. shortening
2 c. sugar
2 eggs
4 oz. unsweetened chocolate or 1/2 c. cocoa plus 2 tbsp. shortening
2 c. sifted cake flour
1/2 tsp. baking powder
1 tsp. soda
1 tsp. salt
3/4 c. buttermilk
3/4 c. water
1 tsp. vanilla

Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add melted chocolate or cocoa, mixing well. Combine flour, baking powder, and salt; gradually add to chocolate mixture alternately with buttermilk, beating well after each addition. Add water, mixing well; stir in vanilla.

Bake in two greased 9 inch cake pans or one oblong pan for 35 minutes at 350 degrees. Let cool slightly; remove from pan(s). While still warm, break in large pieces; place in large oblong Pyrex dish or other appropriate sized pan. Drop in cream cheese mixture and pour chocolate frosting over all.

1 (8 oz.) pkg. cream cheese
1 c. finely grated fresh coconut
1/2 c. confectioners sugar

Cream the softened cream cheese and add coconut and sugar; mix well. Drop by teaspoon on top of crumbled cake. Frost with the chocolate frosting.

2 c. sugar
1 c. evaporated milk
1/2 c. butter
1/2 c. cocoa
1 c. miniature marshmallows
2 tbsp. evaporated milk
1 tbsp. light corn syrup

Combine sugar, milk, and butter in a medium saucepan; cook over medium heat, stirring constantly, until mixture reaches soft ball stage (234 degrees). Remove from heat; add remaining ingredients, stirring until smooth and cooled slightly. Pour over cake and cream cheese mounds.

NOTE: Boxed cakes can be used instead of scratch. Either yellow or chocolate.