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Almond Joy Cake
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Source:
| Duncan Hines Devil's food cake mix | |
| 2.5 cups | white sugar |
| 2 oz. | Evaporated milk |
| 25 large | marshmallows, (about 3/4 of the bag) |
| 14 oz. | Flaked coconut |
| 1/2 cup | butter |
| 2 cups | semi sweet chocolate chips |
| 3 oz. | Toasted almonds |
Step1:
Mix and bake the cake as directed in 9x13 pan. Spread the almonds on a cookie sheet and toast thealmons at the same time as baking the cake for about 5-10 minutes. Check them frequently because towards the end they seem to toast quickly.
Step2:
Start this step about 10 minutes into baking the cake.
In a saucepan, combine 1/2 can (6 oz.) evaporated milk and .5 cups sugar. Bring to rapid boil. Quickly remove from the heat and add marshmallows stirring until melted. Mix in coconut over top of cake.
Step 3:
In a saucepan, combine remaining evaporated milk and sugar. Bring to a boil, remove from heat and add butter and chocolate chips. Stir until melted and mix in almonds. Pour mixture over top of cake.
Step 4:
Chill at least 2 hours before serving (overnight is best). Cover after it is chilled for the 2 hours so the topping hardens and doesn't stick to the foil or wrap.
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