Description:

Easy to make chocolate cake covered with coconut, almonds and chocolate

Source:

Sonia

Serves/Makes:24

Ingredients

• 1 18.25 oz (511 grm). package Devil's Food cake mix
• 1 12 oz (336 grm). can evaporated milk
• 2-1/2 cups (600 ml) white sugar
• 25 large marshmallows
• 1 14 oz (392 grm). package flaked coconut
• 1/2 cup (125 ml) butter
• 2 cups (475 ml) semisweet chocolate chips
• 1 cup (225 ml) sliced almonds, toasted

Preparation

• Mix cake mix and bake as directed for one 9x13 inch cake.
• In a saucepan combine 1/2 of the evaporated milk, and 1-1/2 cups (350 ml) 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.

Comments

Cake tastes best if baked the day before.