½ cup cocoa
½ cup sugar
2 cups chocolate chips
1 cup chocolate syrup
8 oz. tub Cool Whip
2 cups Coconut, shredded
Preheat oven to 350 degrees F. Grease 9×13 baking dish. Mix cake according to package; add cocoa and sugar; blend well. Pour cake mixture into prepared baking dish. Sprinkle 2 cups chocolate chips over top of cake. Bake for 30 minutes. Remove from oven. Poke holes in cake with meat fork. Warm chocolate syrup and pour over hot cake. Cover and Cool cake over night. Mix whipped cream and coconut together for frosting. Spread over cake; chill cake until it is ready to serve.