Posted at http://deepsouthdish.com
1 box of chocolate cake mix
1 (12-ounce) can of evaporated milk, divided
1 cup of sugar, divided
3-1/2 cups of mini marshmallows
3 cups of sweetened coconut
1/2 stick of Land O'Lakes unsalted butter
1-1/2 cups of chocolate chips
1 box of chocolate cake mix
1 (12-ounce) can of evaporated milk, divided
1 cup of sugar, divided
3-1/2 cups of mini marshmallows
3 cups of sweetened coconut
1/2 stick of Land O'Lakes unsalted butter
1-1/2 cups of chocolate chips
1/2 teaspoon of vanilla extract
1 cup of sliced almonds, divided
Prepared the cake in a 9 x 13 inch baking pan according to the package direction. Set aside.
In a small saucepan, stir together 1/2 of the can of evaporated milk and 1/2 cup of the sugar; bring to a boil. Remove from the heat and immediately stir in the marshmallows until they melt and are well incorporated. Add the coconut, stir well and then spread this on top of the warm cake. Mixture may be thick; drop in dollops and use a spatula to push the coconut layer out as evenly as possible.
In a separate small saucepan, combine the remaining evaporated milk, 1/2 cup of the sugar and the 4 tablespoons of butter and bring mixture to a boil. Remove from the heat, stir in the chocolate chips and stir until melted and smooth. Add about 3/4 cup of the almonds, stir and pour that over the coconut layer.
Sprinkle the remaining 1/4 cup of almonds over the top and let cool completely before cutting.
1 cup of sliced almonds, divided
Prepared the cake in a 9 x 13 inch baking pan according to the package direction. Set aside.
In a small saucepan, stir together 1/2 of the can of evaporated milk and 1/2 cup of the sugar; bring to a boil. Remove from the heat and immediately stir in the marshmallows until they melt and are well incorporated. Add the coconut, stir well and then spread this on top of the warm cake. Mixture may be thick; drop in dollops and use a spatula to push the coconut layer out as evenly as possible.
In a separate small saucepan, combine the remaining evaporated milk, 1/2 cup of the sugar and the 4 tablespoons of butter and bring mixture to a boil. Remove from the heat, stir in the chocolate chips and stir until melted and smooth. Add about 3/4 cup of the almonds, stir and pour that over the coconut layer.
Sprinkle the remaining 1/4 cup of almonds over the top and let cool completely before cutting.
