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Almond Joy Cake

Source of Recipe

From a friend


List of Ingredients

ALMOND JOY CAKE



1 (18.25 ounce) box Devil's Food cake mix
1 12 ounce can evaporated milk
2 1/2 cups white sugar
24 to 25 large marshmallows
14 ounces flaked coconut
1/2 cup butter or margarine
2 cups semisweet chocolate chips
3 ounces toasted almonds






Recipe

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 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. Cake tastes best if baked the day before.