Chocolate Coconut Cake
Source of Recipe
1 (14 ounce) package coconut 1 (14 ounce) package coconut
1 cup evaporated milk 1 cup evaporated milk
1 cup chopped almonds 1 cup chopped almonds
1 1/2 cups sugar 1 1/2 cups sugar
1 cup sugar 1 cup sugar
1 (18.25 ounce) package chocolate cake mix with pudding 1 (18.25 ounce) package chocolate cake mix with pudding
1/2 cup butter or margarine 1/2 cup butter or margarine
24 large marshmallows 24 large marshmallows
2 cups semisweet chocolate chips 2 cups semisweet chocolate chips
1 cup milk 1 cup milk
Mix cake according to package directions. Grease two 13-in. x 9-in. x 2-in. baking pans. Line bottom and sides of one pan with waxed paper; spray with nonstick cooking spray. Divide batter among pans. Bake at 350 degrees F for 15-20 minutes. Cool.
In a saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir in marshmallows until smooth. Add coconut. Spread over cake in pan without waxed paper. Using paper to hold, remove second cake from pan, carefully turn over and place on top of filling; remove paper.
In another saucepan, bring sugar, milk and butter to a boil. Remove from heat; add chips and stir until smooth. Add nuts. Pour over cake; cool to room temperature. Chill overnight.