Almond Joy Cake
Source: online-cookbook.com/goto/cook/rpage/0013B7
Ingredients
- 1 18.25 oz (511 grm). package Devil's Food cake mix
- 1 12 oz (336 grm). can evaporated milk
- 2-1/2 cups (600 ml) white sugar
- 25 large marshmallows
- 1 14 oz (392 grm). package flaked coconut
- 1/2 cup (125 ml) butter
- 2 cups (475 ml) semisweet chocolate chips
- 1 cup (225 ml) sliced almonds, toasted
Directions
- Mix cake mix and bake as directed for one 9x13 inch cake.
- In a saucepan combine 1/2 of the evaporated milk, and 1-1/2 cups (350 ml) of the sugar.
- Bring mixture to a rapid boil.
- Quickly remove from the heat and add marshmallows.
- Stir until melted.
- Stir in coconut.
- Pour mixture over the top of the baked cake.
- In a saucepan combine the remaining sugar and the remaining evaporated milk.
- Bring to a boil.
- Remove from heat and add butter and chocolate chips.
- Stir until melted.
- Mix in toasted almonds.
- Pour mixture over the top of the coconut topped cake.
- Chill for at least 2 hours before serving.