Almond Joy Cake #875 2/08

Categories:
cakes, desserts, New 2008

1 18.25 oz. pck devils food cake mix
2 1/2 cups sugar; divided
25 large marshmallows
14 oz coconut
12 oz semisweet chocolate morsels
3 oz sliced almonds

Toast almonds on a cookie tin for 7 minutes at 350°F. Mix cake mix and bake as directed for one 9 X 13 inch cake. We used a 9 X 13 inch dish and it was not big enough, have to use something a little larger. In a saucepan combine 1/2 can of milk and 1 1/2 cups sugar. Bring mixture to a rapid boil. Quickly remove from heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over top of cake. In a saucepan, combine remaining sugar and milk. Bring to a boil. Remove from heat and add butter and chocolate chips; stir until melted; mix in almonds. Pour mixture over top of coconut topped cake. Let this rest overnight for a better cake. We used Betty Crocker cake mix and it did not level out properly when baked. Suggest try something different.

Contributor: Lee Scott

Yield: 1 cake