Easy to make chocolate cake covered with a delectable topping of coconut, almonds, and chocolate.
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
1 Mix cake mix and bake as directed for one 9×13 inch cake.
2 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.
3 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.