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Almond Joy Cake
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Recipe Information
Easy to make chocolate cake covered with coconut, almonds and chocolate



  • 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
  • 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.
Cake tastes best if baked the day before.

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