Recipe for Almond Joy Cake from the Cakes section.
Almond Joy Cake1 (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.
We hope you enjoy your freshly made Almond Joy Cake. This recipe came from Cakes's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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