Almond Joy Cake

" Easy to make chocolate cake covered with a delectable topping of coconut, almonds, and chocolate. "

Ingredients
1 (18.5 ounce) package devil's food cake mix
1 (12 ounce) can evaporated milk 
2 1/2 cups white sugar
  25 large marshmallows 
14 ounces flaked coconut 
1/2 cup butter 
2 cups semisweet chocolate chip
3 ounces toasted almonds
Directions
Mix cake mix and bake as directed for one 9x13 inch cake.
In a saucepan combine
1/2 of the evaporated milk, and 1-1/2 cups of the sugar.
Bring mixture to a rapid boil.
Quickly remove from the heat and add marshmallows.
Stir until melted. Stir in 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 butter and chocolate chips.
Stir until melted. Mix in toasted almonds.
Pour mixture over the top of the coconut topped cake.
Chill for at least 2 hours before serving.
Cake tastes best if baked the day before.
  Makes 1 -9x13 inch pan