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cakeMix - Almond Joy Cake

Source of Recipe

from an unnamed cooking daily newsletter reader
cakeMix - Almond Joy Cake

1 (18.25 ounce) package devil's food cake mix
1 (12 fluid ounce) can evaporated milk
2 1/2 cups white sugar
25 large marshmallows
1 (14 ounce) package flaked coconut
1/2-cup butter
2 cups semisweet chocolate chips
1 cup sliced almonds, toasted

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.
Makes 24 servings.