ALMOND JOY CAKE

ALMOND JOY CAKE



Ingredients
CAKE:
1 chocolate cake mix
FILLING:
1 cup evaporated milk
1/2 cup white granulated sugar
26-30 large marshmallows
1 14 ounce package coconut
TOPPING:
1/2 cup evaporated milk
1 stick or 8 tablespoons or 1/2 cup butter
1/2 cup white granulated sugar
1 cup chocolate chips
1/2 cup almonds chopped

Instructions
Prepare and cook cake mix in a 9 x 13 baking pan according to package directions. (You can use any chocolate cake mix. I used a 15.25 ounce Betty Crocker Super Moist Devils Food Cake Mix. I also substituted milk in place of the water called for in the mix directions and added a teaspoon of almond extract and 1/2 cup chopped almonds.)
Filling Instructions
In a pan on top of the stove combine the evaporated milk, granulated sugar and marshmallows.
Cook over medium heat just until the marshmallows are melted. I don’t bring this to a boil. Stir to keep from burning.
Once marshmallows are melted (takes about 6 or 7 minutes), remove and stir in shredded coconut and mix well. Spread over hot cake.
Topping Instructions
Bring the evaporated milk, butter and sugar to a boil on top of the stove. Remove and stir in chocolate chips until melted. Stir in chopped almonds. Spread over coconut filling on cake.
Recipe Notes
I keep this cake refrigerated.



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