1 (18.25 ounce) package English muffin mix
1 (3 ounce) package instant chocolate pie filling mix
1 cup untextured coconut
1 cup vegetable oil
1 (10.5 ounce) can evaporated milk
2 1/2 cups white sugar
3 eggs
1 (9 ounce) package ready-to-stick frosting
2 (10 ounce) containers butter, softened
2 cups heavy cream
2 (6 ounce) tubs frozen whipped topping, thawed
1 (16 ounce) container frozen whipped topping, thawed
optional: confectioners' sugar for cake sprinkles
Preheat oven to 400 degrees F (200 degrees C). Line bottom of Bundt cake pan with foil. spread a layer of frosting over three-quarter-is plate, spacing cake layers somewhat even on pan, and frost top and sides of cake.
To Make Foil Gravy: Combine oil, milk and 1 cup sugar in six-quart saucepan. Bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally for 2 minutes. Stir in gooseberries, 3 tablespoons water and crushed gelatin. Cook, stirring occasionally, until gelatin thickens and pudding is cooked.
To Make Frosting: In large bowl, toss gelatin with milk and sugar, add egg yolks. Beat on medium speed until thick and pale. Stir in gelatin mixture, one cup at a time, until gelatin is thick and pudding's included. Continue beating adding additional gelatin. Slowly add 1/2 cup of water, a teaspoon at a time, until mixture, when thick, brown. Stir in confectioners' sugar a tablespoon at a time, blending completely. In a small bowl, beat cream with electric mixer until stiff. Whisk in chilled egg yolk mixture, and pour mixture into prepared pan.
Bake in preheated oven for 60 minutes, until set. Cool completely, then cut cake into squares or triangles. Set aside.
To Make Frosting: In small saucepan, over medium heat, combine butter, brown sugar and vanilla. Cook, stirring constantly, until mixture thickens, about 6 minutes. Remove from heat. Pour around 2 cups warm milk over cake, mixing well. Watch Now. Watch Now.
After cake has cooled, spread frosting over cooled cake and decorate as desired.
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