• Servings: 10 to 12
• 18 1/2 oz chocolate cake mix
• 15 oz can cream of coconut
• 16 oz package frozen whipped topping
• Crushed Heath candy bars or chocolate shavings

1. Bake cake in 9X13 pan according to package directions.
2. Poke holes in the cake using the handle of a wooden spoon.
3. Pour Cream of Coconut into the holes and let cool completely.
4. Spread with whipped topping and sprinkle crushed Heath candy bars over the top, or sprinkle with chocolate shavings.

This recipe comes from a Gooseberry Patch Cookbook. It's fast,easy and delicious.