*Chocolate Bounty Cake*
Makes one 9 by 13 inch cake

A moist, quick mix chocolate cake, dolloped with a sweet bounty like coconut filling and topped with a chocolate buttercream icing.  Delicious!

175g of plain flour (1 3/4 cups)
240g of granulated sugar (1 1/4 cups)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
4 ounces butter, softened (1/2 cup)
250ml of buttermilk (1 cup)
1 tsp vanilla
3 medium free range eggs
3 ounces good quality unsweetened chocolate, melted

For the filling:
1 397- tin of sweetened condensed milk (14 ounce,NOT evaporated milk)
7 ounces of flaked coconut (2 2/3 cups)
1 tsp vanilla

Chocolate Buttercream:
2 ounces dark chocolate melted
150g of butter, softened (2/3 cup)
520g of icing sugar, sifted (4 cups)
1 tsp vanilla
2 to 4 TBS milk

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter and flour a 9 by 13 inch cake tin, shaking out an excess flour.  Set aside.

Measure all the cake ingredients into a large bowl.  Beat with an electric whisk until all the ingredients are moistened, and then beat for about 3 minutes at medium speed.  Spoon batter into prepared pan.

Mix together the sweetened condensed milk, flaked coconut and vanilla.  Spoon over the top of the cake batter, in teaspoonfuls, being carefull not to touch the sides of the pan.

Bake for 35 to 40 minutes until the top springs back when lightly touched in the centre.  Cool completely before proceeding.

Beat together all of the ingredients for the buttercream until light and fluffy.  Spread over the top of the cake.  Cut into squares to serve.