Mix according to
directions and divide batter between two 13" x 9" cake pans. Bake at 350 degrees for about 20 minutes.
Coconut topping:
1 cup evaporated milk
1 cup sugar24 large marshmallows
1 (14 oz.) bag coconut
Put milk and sugar in
saucepan. Bring to boil, remove from
heat. Add marshmallows and stir until
melted. Add coconut. Divide and pour over the two cakes.
Fudge topping:
1 1/2 cups sugar
1/2cup evaporated milk1/2cup (1 stick) butter
1 cup whole almonds, toasted
1 (12 oz.) package milk chocolate chips
Heat sugar, milk, and
butter in saucepan. Bring to a rapid
boil and boil for 1 minute. Remove from
heat and stir in chocolate chips until melted.
Stir in toasted almonds and drizzle over the two cakes.
Tonya Organ, a former co-worker, brought this moist yummy cake to share at work one day. It tastes just like an Almond Joy.
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