Almond Joy Cake

1(18.25 ounce)box fudge cake mix
1(12 ounce)can evaporated milk
2 1/2 cups white sugar
24 to 25 large marshmallows
14 ounces flaked coconut
1/2 cup butter or margarine
2 cups semisweet chocolate chips
3 ounces toasted almonds

Mix cake mix and bake as directed for one 9x13 cake.
In a saucepan combine 1/2 of the evaporated milk, and 1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add the marshmallows. Stir untill melted. Stir in the 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 the butter and the chocolate chips. Stir untill melted. Mix in the toasted almonds. Pour mixture over top coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.
- Ann