My mom used to make this chocolate cake (Duncan Hines out of a box). The cake is not what is the wow factor, it is the icing that is simply delish. I find there is nothing worse that icing that is too sweet and globbed on an inch thick.
Make your chocolate cake (from scratch, a gluten free boxed. You can bake it in two round pans or in one rectangular one depending on how you want it to be presented. Allow the cake to cool before icing.
In a medium pot on the stove melt:
1 cup butter
1 can Condensed Milk (with one egg yolk whisked in)
1 tsp vanilla
Bring to a boil stirring constantly. Do not add egg yolk to hot butter or you will create scrambled eggs...learned that the hard way. Allow to boil one minute then remove from heat. Stir into this 1 cup chopped pecans or almonds. The original recipe asks for pecans but I reserve the costly nuts for company only. I substituted chopped almonds instead and they taste just as good. Add 1 1/2 cups shredded coconut. Stir until incorporated. Allow to cool to room temperature. Ice your cake. I seriously could just eat the icing by itself but alas a cake probably should be involved. Enjoy this easy recipe!