almond joy cake

How To Make almond joy cake

• 1

  1 (18.5 oz.) pkg. devil's food cake mix 1 (12 fluid oz.) can evaporated milk 2 1/2 c. white sugar 25 large marshmallows 14 oz. flaked coconut 1/2 c. butter 2 c. semi-sweet chocolate chips 3 oz. toasted almonds Mix cake mix and bake as directed for one 9 x 13-inch cake. In a saucepan, combine 1/2 of the evaporated milk and 1 1/2 cups 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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card