Coconut Chocolate Cake

• 1 package chocolate cake mix (regular size)
• 1-1/2 cups evaporated milk, divided
• 1-1/2 cups sugar, divided
• 24 large marshmallows
• 1 package (14 ounces) sweetened shredded coconut
• 1/2 cup butter, cubed
• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup slivered almonds, toasted

1. Mix cake according to package directions, using a 15x10x1-in. baking pan. Bake at 350u0b0 for 20 minutes or until a toothpick inserted in the center comes out clean.
2. Meanwhile, in a large saucepan, combine 1 cup milk and 1 cup sugar; bring to a boil, stirring occasionally. Remove from the heat. Add marshmallows and stir until melted. Stir in the coconut. Spread over cake immediately after baking. Cool for 30 minutes.
3. In a small saucepan, combine the butter, sugar and remaining milk; bring to a boil. Remove from the heat; stir in the chocolate chips until melted. Spread over coconut layer; sprinkle with almonds.

chocolate cake, milk, sugar, marshmallows, coconut, butter, chocolate chips, slivered almonds

Taken from www.tasteofhome.com/recipes/coconut-chocolate-cake/ (may not work)