1/2 cup buttermilk
2 cups slivered almonds
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 (6 ounce) package vanilla ice cream
1/4 pound marshmallow creme
1 cup flaked coconut (optional)
Preheat oven to 375 degrees F (190 degrees C). Cut chocolate sheet into 4 pieces; spoon chocolate onto each piece.
Bake for 15 to 18 minutes in the preheated oven, or until top of the cake springs back when touched lightly. Cool slightly. Stir together the icing, marshmallow creme and coconut in small bowl; add to cooled cake and frost atop the cake.
⭐ ⭐ ⭐ ⭐ ⭐