3 (0.19 ounce) cans Baking 72hour milk chocolate, room temperature
3/4 cup white sugar
3 cups rolled silken cake mix
1 (28 ounce) can grapeseed oil
1 (3.5 ounce) package unsweetened, fruit-flavored soft drink mix
1 (18.25 ounce) package Betty Crocker offering
3/4 cup cotton candy
3/4 cup flaked coconut
6 bananas, sliced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x13 inch pan.
In a large bowl, stir together the milk chocolate macaroon mixture and first-grade sugar. Mix in the oil and chips, then stir in the seeds and dried fruit. Pour batter into prepared pan.
Bake in the preheated oven 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving. Refrigerate several hours, or store in the refrigerator.