Almond Joy Cake

NOTE Regarding Pet evaporated milk: PET is a brand of evaporated milk. I use other brands with equal success in this cake. For those of you who do not have access to the chocolate pudding cake mixes, any moist chocolate cake baked from scratch will work equally well. CAKE--Prepare cake mix as directed and bake. FILLING--Heat 1 cup milk, sugar, and marshmallows until melted; add coconut. While cake is hot, cover completely with filling. Let set while preparing frosting. FROSTING--In saucepan heat 1 1/2 cup sugar, 1/2 cup milk and margarine until it starts to boil; add chocolate chips. Stir until melted; add nuts, if desired. Pour over cake. >From Carole: This is a tried and true cake and very rich. I bake the cake in a 9X13 sheet cake pan. Make sure the pan is deep enough to hold all three layers. After frosting the cake, I place almonds over the cake, insuring that when cut, each serving includes an almond. You can use either slivered or whole. It really does taste like an almond joy! I found this recipe in the Oklahoma Christian College Womens Association of OKC 1985 Cookbook. Enjoy! Typed for you by Carole Jarvis on 10/27/97 and formatted with MC_Buster. Per serving: 7158 Calories; 233g Fat (27% calories from fat); 61g Protein; 1321g Carbohydrate; 0mg Cholesterol; 672mg Sodium Recipe by: Vicki Coffman From The Chocolate Archives, Dec 1997, http://www.choco.com