Coconut-Almond Fudge Cups

• 1 package chocolate fudge cake mix (regular size)
• 1/2 cup butter, melted
• 1 large egg
• 1/4 cup sugar
• 1/4 cup evaporated milk
• 7 large marshmallows
• 1 cup sweetened shredded coconut
• 3/4 cup semisweet chocolate chips
• 1/4 cup evaporated milk
• 2 tablespoons butter
• 1/2 cup sliced almonds

1. In a large bowl, beat the cake mix, butter and egg until well blended. Shape into 1-in. balls; place in foil-lined miniature muffin cups. Bake at 350u0b0 for 8 minutes.
2. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when lightly touched. Remove from pans to wire racks to cool.
3. For filling, in a microwave-safe bowl, heat sugar and milk on high for 2 minutes, stirring frequently. Add marshmallows; stir until melted. Stir in coconut. Spoon into cooled cups.
4. For topping, in another microwave-safe bowl, combine the chocolate chips, milk and butter. Microwave in 10- to 20-second intervals until melted; stir until smooth. Stir in almonds. Spread over filling. Store in the refrigerator.

chocolate fudge cake, butter, egg, sugar, milk, marshmallows, coconut, semisweet chocolate chips, milk, butter, almonds

Taken from www.tasteofhome.com/recipes/coconut-almond-fudge-cups/ (may not work)