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Almond Joyful Cake (dairy)

1 (18.25 ounce) chocolate cake mix
1 cup milk
1 cup sugar
24 marshmallows
1 (14-ounce) package shredded coconut
1-1/2 cups sugar
1 cup evaporated milk
1/2 cup (1 stick) butter
2 cups (12 ounces) semisweet chocolate chips
1/2 cup chopped almonds

Instructions:

Bake the cake using package directions for a 9 x 13-inch cake pan.  In a saucepan combine the milk and 1 cup sugar. Bring the mixture to a boil and let boil for 1 minute, and then reduce the heat. Stir in the marshmallows and cook until blended, stirring constantly. Stir in the coconut and then pour the mixture over the hot cake. In another sauce pan combine the 1-1/2 cups sugar, evaporated milk and butter and bring the mixture to a boil. Reduce the heat to low. Add the chocolate chips and mix well. Cook until blended, stirring frequently. Fold in the almonds. Pour the chocolate mixture over the warm layers. Let stand until set and cut into squares. You may freeze for future use.

HINT: For neat slices, chill for several hours before cutting.

>Notes: This cake is for coconut and chocolate lovers everywhere.