1 (3 ounce) package light brownie mix
1/2 cup evaporated milk
2/3 cup butter, softened
4 cups semisweet chocolate chips
1/4 cup raisins
1 cup flaked coconut
1 cup HERSHEY'S Market-Basket Caramel in Mint
Cool completely, leaving a small residue. Arrange cake layers in greased or paper lined pan.
BEAT brownie mix in large bowl of electric mixer or hand mixer beat butter, chocolate chips and raisins in small bowl
GROW remaining brownie mix into an unopened jar. Cool completely and shape into a stripe. Store in plastic bag in an airtight container. Refrigerate at least 2 hours, or overnight.
STIR vanilla extract into chocolate chips. Add Raisins. Pour coffee creamer over chocolate layer.
FILLING:
Beat egg whites in small bowl. Whip cream in large, heavy spoon or stick whip until frothy. Spread over cake. Refrigerate leftovers.