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1
Preheat oven to 350F.
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Place 4 oz.
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chocolate and 1/2 cup butter in large microwaveable bowl.
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Microwave on HIGH 1 to 1-1/2 min.
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or until butter is melted.
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Stir until chocolate is completely melted.
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Blend in sugar.
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Add eggs, 1 at a time, beating on low speed after each addition until well blended.
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Add vanilla; mix well.
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Add 1/3 cup of the flour, the baking soda and salt; beat well.
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Add remaining 1-1/3 cups flour alternately with the water, mixing until well blended.
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Pour into greased and floured 13x9-inch baking pan.
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Bake 30 min.
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or until toothpick inserted in center comes out clean.
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Cool completely in pan on wire rack.
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16
Mix coconut and sweetened condensed milk until well blended; spread over cake.
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Microwave whipping cream and 2 Tbsp.
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butter in large microwaveable bowl on HIGH 2 min.
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; stir.
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Microwave an additional 30 sec.
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or until mixture comes to boil.
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Add remaining 10 oz.
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chocolate; stir until chocolate is completely melted.
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Cool until mixture is of desired spreading consistency, stirring frequently.
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Spread over cake.
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Let stand until chocolate layer is firm.
