Chocolate Macaroon Cake

1 box chocolate cake mix

macaroon topping:
2 cups flaked coconut
2 tbsp flour
1/2 cup light corn syrup
2 tbsp cream or evaporated milk (or Coffeemate)
1 tsp vanilla extract

Cool Whip
1 box instant chocolate pudding
one cup milk

Heat oven to 350 degrees. Prepare cake mix according to recipe on box and pour into greased 9 x 13 inch cake pan.

Mix macaroon topping and with a teaspoon, carefully drop topping all over top of cake. Don’t try to spread. As the cake bakes, the topping will drop to middle of cake and make little macaroon pockets.

Bake at 350 degrees for 45 - 50 minutes or until the top springs back when touched lightly in center. Cool completely and frost with chocolate Cool Whip.

Chocolate Cool Whip Frosting:
Mix one box of chocolate instant pudding with one cup of milk in mixing bowl. Mix with wire whip until blended. Let is set for a minute to congeal. Fold in one container of Cool Whip and fold until completely incorporated with pudding. Frost cake.
Angie/Bflo