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.
