- 1 box Pillsbury refrigerated pie crusts, softened as directed on box
- 1 box chocolate fudge cake mix with pudding
- Water, vegetable oil and eggs called for on cake mix box
- ¾ cup semisweet chocolate chips
- ½ cup shredded coconut
- 1 container vanilla whipped ready-to-spread frosting
- Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4¾-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
- Reduce oven temperature to 350°F. Make cake batter as directed on box. Place 1 tablespoon chocolate chips and 1 teaspoon coconut in each pastry-lined muffin cup. Top with cake batter, dividing evenly among muffin cups.
- Bake 30 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool completely. Frost with frosting. Top each with 1 teaspoon coconut.
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