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Ingredients
- 1 pkt devil's food cake mix (18.5 ounce.)
- 1 can evaporated lowfat milk (12 ounce.)
- 2 1/2 c. white sugar
- 25 lrg marshmallows
- 14 ounce flaked coconut
- 1/2 c. butter
- 2 c. semisweet chocolate chips
- 3 ounce toasted almonds
Directions
- 1. Mix cake mix and bake as directed for one 9x13 inch cake.
- 2. In a saucepan combine 1/2 of the evaporated lowfat milk, and 1-1/2 c. of the sugar. Bring mix to a rapid boil. Quickly remove from the heat and add in marshmallows. Stir till melted. Stir in coconut. Pour mix over the top of the baked cake.
- 3. In a saucepan combine the remaining sugar and the remaining evaporated lowfat milk. Bring to a boil. Remove from heat and add in butter and chocolate chips.
- Stir till melted. Fold in toasted almonds. Pour mix over the top of the coconut topped cake. Refrigeratefor at least 2 hrs before serving. Cake tastes best if baked the day before.
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