Chocolate Cake With Ambrosia Filling And Topping Recipes

Steps:

• The day before or the night before you are going to serve, mix all the ingredients together for the ambrosia and chill.
• The next day, make sure mixture is not watery. If the pineapple is drained to a dry consistency it won't be watery. If it is please drain.
• Before you are going to serve about, 1 or 2 hours before, get out a fancy cake dish and then cut the cake in half, put the bottom half of the cake on the dish, then cover with enough mixture to cover the bottom half of cake.
• Put the top of the cake back on and cover the top with the ambrosia mixture. (You may have some leftover to enjoy later.)
• Refrigerate after assembling.
• Just before you are going to serve, frost the sides of the cake with cool whip or whip cream and make a few dollops of cool whip or whip cream on the top of cake.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
• To make orange-coconut filling, in small microwavable bowl, mix sugar and cornstarch. Gradually stir in 1/3 cup water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in 2 tablespoons coconut; cool.
• Fill cake layers with orange-coconut filling. Frost side and top of cake with frosting. Sprinkle 1/2 cup coconut over top. Store loosely covered.