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ALMOND JOY CAKE 
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.

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 Rating: 4.8 / 5 - Reviews: 6
Jan 19, 6:58 PM
Denene Berry (Oklahoma) says:
Dec 23, 8:54 PM
Dana Goff (Texas) says:
Aug 2, 12:28 PM
Sandra Lamb (Florida) says:
Jan 6, 8:16 AM
Carissa mollendor (Colorado) says:
Jun 2, 11:16 PM
Christine Miller (Michigan) says:
Dec 16, 5:24 PM
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