Almond Joy Cake

I've been waiting to make this recipe for almost a year now, wanting to make sure I had plenty of other people around to eat it. I finally decided our vow renewal weekend would be a great excuse to indulge in all these calories and to influence others to join me.

I wanted a round cake with layers instead of baking it in a 9x13 pan, so I ended up with way too much of the coconut filling and the chocolate topping. It doesn't look very good in this picture, but believe me, it was DELICIOUS!

Here's how I would make it the next time, halving the amounts for the filling and topping:

Step 1: Chocolate cake mix with pudding, mix and bake as directed on box. (I used Betty Crocker double chocolate that already has pudding in it.)

Step 2: On stovetop in saucepan, mix 1/2 can evaporated milk and 1/2 cup sugar. Boil rapidly, then ad 12 large marshmallows. Stir until dissolved. Remove from heat and add 1/2 bag (7 oz) coconut. Spread between layers of cake and then over the top layer.

Step 3: On stovetop in saucepan, combine 3/4 cup sugar, the other 1/2 can of evaporated milk and 1/2 stick of butter. Stir until boiling. Remove and add 1/2 bag chocolate chips. Add almonds and spread/pour over coconut. I also added more slivered almonds to the top for garnish.

Enjoy!