Almond Joy Cake

• 1 box devil's food cake mix
• 1 (12 oz.) can evaporated milk
• 2 1/2 c. white sugar
• 25 large marshmallows
• 14 oz. bag flaked coconut
• 1/2 c. butter
• 2 c. semi-sweet chocolate chips
• 3 oz. toasted almonds
• 3 c. grated carrots
• 2 c. all-purpose flour
• 2 c. white sugar
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 4 eggs
• 1 1/2 c. vegetable oil
• 1 1/4 tsp. vanilla extract
• 1 (8 oz.) can crushed pineapple (with juice)
• 3/4 c. chopped pecans
• 3 1/2 c. confectioners sugar
• 1 (8 oz.) pkg. Neufchatel cheese
• 1/2 c. butter, softened
• 1 1/4 tsp. vanilla extract

1. Preheat oven to 350u0b0F (175u0b0C). Grease and flour a 9 x 13-inch pan. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and ground cinnamon. Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple and 3/4 cup chopped nuts; mix well. Spoon batter into prepared pan. Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

cake mix, milk, white sugar, marshmallows, coconut, butter, semisweet chocolate chips, almonds, carrots, flour, white sugar, baking soda, baking powder, salt, ground cinnamon, eggs, vegetable oil, vanilla, pineapple, pecans, confectioners sugar, neufchatel cheese, butter, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=122780 (may not work)