Almond Joy Cake

Almond Joy Cake is better if made the day before serving.

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  • 1 (18.25 ounce) box chocolate cake mix
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 24 large marshmallows
  • 1 (14 ounce) package coconut
  • 1/2 cup evaporated milk
  • 1/4 cup butter
  • 12 ounces chocolate chips
  • Sliced almonds, toasted


  1. Bake chocolate cake in 13 x 9-inch pan as directed on box.
  2. Combine the 1 cup evaporated milk and the sugar in a medium saucepan. Bring to a boil and stir in marshmallows until melted.
  3. Add coconut; pour over cake while both are hot.
  4. Melt together the remaining milk, butter and chocolate chips. Stir until melted and add 1 cup toasted almond slices.
  5. Pour on top of warm cake.