2 - layer size dark chocolate cake mix
1/2 c. sugar
1/2 c. whole milk
1/2 c. evaporated milk
1/2 c. butter
20 lg. (about 5 oz.) marshmallows
7 oz. pkg. flaked coconut
3 1/4 c. sifted powdered sugar
3 tbsp. unsweetened cocoa powder
1/3 c. evaporated milk
1 tsp. vanilla

Prepare cake according to package directions. Bake in two 9 inch cake pans; cool. Split layers horizontally, forming 4 layers. For filling, combine in sauce pan the sugar, whole milk, evaporated milk and butter. Heat to boiling. Reduce heat and boil gently 10 minutes. Stir in marshmallows until melted. Stir in coconut. Cool. Spread 1/3 of filling between layers and top with fourth layer. For frosting, combine in small mixing bowl 2 cups powdered sugar and cocoa powder. Add 1/3 cup evaporated milk and vanilla. Beat until well blended. Add enough of remaining powdered sugar to make spreading consistency. Spread frosting on sides and top of cake. Chill to set frosting. Serves 10.