1 German chocolate cake mix
3/4 c. butter
1/3 c. evaporated milk

Combine these 3 ingredients and spread or pat in a greased cookie sheet. Bake 6-8 minutes at 350 degrees. Melt 3 cups miniature marshmallows in 1 can of Eagle Brand milk. Add 14 ounce bag coconut and 5-6 ounce of sliced almonds spread on top of cake.

Melt 16 ounce bag of milk chocolate candy melts or 16 ounce almond bark or milk chocolate pieces and spread on top. Place in refrigerator until chocolate is firm. Slice and serve.