Almond Joy Cake

Makes 1 9x13-inch cake

Prep Time: 20 min.
Baking Time: 45 min.
Chilling Time: 3 hrs.

Ingredients:

•       1  butter chocolate (2 layer) cake mix
•       1  cup milk
•       1  cup sugar
•     24  marshmallows
•       1  package (14-ounces) shredded coconut
• 1-1/2  cups sugar
•       1  cup evaporated milk
•       1  stick butter
•       2  cups semi-sweet chocolate chips
•            whole almonds lightly toasted or pecans (optional)

Directions:

1) Bake the cake using the package directions for a 9x13-inch cake pan.

2) In a saucepan, bring the milk and 1-cup sugar to a boil.  Boil for 1 minutes and reduce the heat.

3) Stir in the marshmallows and cook until blended, stirring constantly.

4) Stir in the coconut and pour mixture over the hot cake.

5) In a saucepan, add 1-1/2 cups sugar, evaporate milk and butter to a boil.  Reduce the heat to low.

6) Add the chocolate chips and mix well.  Cook until blended, stirring frequently.

7) Fold in the almonds.

8) Pour the chocolate mixture over warm cake.  Let stand until set and cut into squares.  (You can refrigerate for several hours before cutting.)