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4 squares unsweetened chocolate
2 cups sugar
¼ tsp salt
1 tsp vanilla
½ cup nuts; chopped
1 cup oleo
1 cup flour
6 oz chocolate chips
3 eggs

Warm oleo and chocolate over very low heat in a large pan. When melted, stir in sugar, flour, salt, vanilla, and beaten eggs. Mix well. Spread ½ of batter in pan. Place filling over top.

⅔ cup coconut; ⅔ cup Eagle Brand milk; 1 tsp vanilla. Combine well. Top with remainder of chocolate batter. Bake at 350° for 35-40 minutes. Remove from oven and sprinkle chocolate chips over top. Let stand for 2 minutes. Spread evenly for icing and add chopped nuts.