Ingredients
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
FROSTING:
½ cup butter
6 Tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
ADDITIONAL TOPPINGS:
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
Instructions