Almond Joy Cake 1 (18.25 ounce) box devil's food cake mix 1 (12 fluid ounce) can evaporated milk 2 1/2 cups granulated 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 9 x 13-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 serving. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
