• 2 cups flour
• 2 cups sugar
• ½ cup butter
• 1 cup water
• 4 Tablespoons cocoa
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla

• ½ cup butter
• 6 Tablespoons milk
• 2½ cups powdered sugar
• 1 teaspoon vanilla
• ⅛ cup caramel sauce, I used caramel ice cream topping in the jar

• 2½ cups toasted coconut, See instructions below for how to make it
• 7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter’s Caramel.
• ⅛ cup evaporated milk
• ¾ cup milk chocolate chips
• 1 teaspoon shortening or oil

See full instructions on: www.chef-in-training.com