Mound Scrapple Cake

Description
Contributed by World Recipes Y-Group

Ingredients

 * ½ cup shortening
 * 2 cups sugar
 * 2 eggs
 * 4 oz unsweetened chocolate or ½ cup cocoa + 2 tbsp shortening
 * 2 cup sifted cake flour
 * ½ tsp baking powder
 * 1 tsp soda
 * 1 tsp salt
 * ¾ cup buttermilk
 * ¾ cup water
 * 1 tsp vanilla

Cream cheese mixture

 * 1 (8 oz) pkg. cream cheese
 * 1 cup finely grated fresh coconut
 * ½ cup confectioners' sugar

Chocolate frosting

 * 2 cups sugar
 * 1 cup evaporated milk
 * ½ cup butter
 * ½ cup cocoa
 * 1 cup miniature marshmallows
 * 2 tbsp evaporated milk
 * 1 tbsp light corn syrup

Directions

 * 1) Cream shortening; gradually add sugar, beating well.
 * 2) Add eggs, one at a time, beating well after each addition.
 * 3) Add melted chocolate or cocoa, mixing well.
 * 4) Combine flour, baking powder, and salt; gradually add to chocolate mixture alternately with buttermilk, beating well after each addition.
 * 5) Add water, mixing well; stir in vanilla.
 * 6) Bake in two greased 9 inch cake pans or one oblong pan for 35 minutes at 350°F.
 * 7) Let cool slightly; remove from pan(s).
 * 8) While still warm, break in large pieces; place in large oblong pyrex dish or other appropriate sized pan.
 * 9) Drop in cream cheese mixture and pour chocolate frosting over all.

Cream cheese mixture

 * 1) Cream the softened cream cheese and add coconut and sugar; mix well.
 * 2) Drop by teaspoon on top of crumbled cake.
 * 3) Frost with the chocolate frosting.

Chocolate frosting

 * 1) Combine sugar, milk, and butter in a medium saucepan; cook over medium heat, stirring constantly, until mixture reaches soft ball stage (234°F).
 * 2) Remove from heat; add remaining ingredients, stirring until smooth and cooled slightly.
 * 3) Pour over cake and cream cheese mounds.

Note
Boxed cakes can be used instead of scratch. Either yellow or chocolate.