chocolate cake with ambrosia filling and topping
I made this cake for my husband because he likes chocolate cake and ambrosia. I asked him what he liked the best and he told me both so I put them together and it was a big hit.
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prep time
30 Min
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 - chocolate cake (your favorite)
- 1 cup crushed pineapple (drained and squezzed very well)
- 1 cup shredded coconut
- 1 cup cut small marshmellows in small pieces
- 1 cup sour cream
- - cool whip for frosting sides of cake and for a few dolloops on top
How To Make chocolate cake with ambrosia filling and topping
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Step 1The day before or the night before you are going to serve, mix all the ingredients together for the ambrosia and chill.
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Step 2The next day, make sure mixture is not watery. If the pineapple is drained to a dry consistency it won't be watery. If it is please drain.
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Step 3Before you are going to serve about, 1 or 2 hours before, get out a fancy cake dish and then cut the cake in half, put the bottom half of the cake on the dish, then cover with enough mixture to cover the bottom half of cake.
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Step 4Put the top of the cake back on and cover the top with the ambrosia mixture. (You may have some leftover to enjoy later.)
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Step 5Refrigerate after assembling.
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Step 6Just before you are going to serve, frost the sides of the cake with cool whip or whip cream and make a few dollops of cool whip or whip cream on the top of cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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