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    ALMOND JOY CAKE


    Source of Recipe


    CHAT'CHEW FOOD FORUM


    List of Ingredients


    • 1 PKG. DEVIL'S FOOD CAKE MIX
    • 1(12 OZ.) CAN EVAPORATED MILK
    • 2 1/2 CUPS SUGAR
    • 25 LARGE MARSHMALLOWS
    • 14 OZ. FLAKED COCONUT
    • 1/2 CUP BUTTER OR MARGARINE
    • 2 CUPS SEMI-SWEET CHOCOLATE CHIPS
    • 3 OZ. TOASTED ALMONDS


    Instructions


    1. PREPARE CAKE MIX AS DIRECTED FOR 9X13 CAKE.
    2. IN A SAUCE PAN COMBINE 1/2 THE EVAPORATED MILK AND 1 1/2 CUPS OF THE SUGAR.
    3. BRING MIXTURE TO A RAPID BOIL.
    4. REMOVE FROM HEAT AND ADD MARSHMALLOWS, STIRRING UNTIL MELTED.
    5. STIR IN COCONUT
    6. POUR ON TOP OF THE BAKED CAKE.
    7. PLACE IN REFRIGERATOR UNTIL COOLED.
    8. IN A SAUCEPAN COMBINE THE REMAINING SUGAR AND EVAPORATED MILK. BRING TO A BOIL
    9. REMOVE FROM HEAT
    10. ADD BUTTER AND CHOCOLATE CHIPS, STIRRING UNTIL MELTED.
    11. MIX IN TOASTED ALMONDS
    12. POUR THIS MIXTURE OVER THE TOP OF THE COCONUT TOPPED CAKE.
    13. CHILL AT LEAST 2 HOURS BEFORE SERVING.
    14. SERVE FROM PAN.
 

 

 

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