Heavenly Hash 1

1 box chocolate cake mix

1-1/4 cups water

1/3 cup oil

3 eggs

1 cup sugar, divided

1-1/2 cups evaporated milk

One 10-1/2 ounce package marshmallows

One 14-ounce package coconut

1 stick margarine (1/4 lb)

One 12-ounce package semi-sweet chocolate morsels

3 cups pecans, chopped

Preheat oven to 350F. Bake cake as directed. In heavy saucepan, combine and cook 1 cup evaporated milk and 1/2 cup sugar. Cook on medium heat until bubbly. Lower heat;, add marshmallows, stirring until melted and smooth. Add coconut; stir well into mixture. When cake is removed from oven, still warm, punch holes into cake (with a straw) and pour the coconut marshmallow mixture over warm cake. In rinsed saucepan, melt margarine. Add remaining 1 cup milk and 1/2 cup sugar; cook on medium heat until bubbly. Lower beat, add morsels, blending until smooth. Add pecans; mix well. Pour chocolate mixture over marshmallow-coconut layer on cake. Chill in refrigerator to firm the chocolate layer. May be cut in squares and frozen for future use.

Serves 20.

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Cajun Country -- New Iberia, Louisiana