1 (18.25 ounce) package devil’s food cake mix
1 (12-ounce) can evaporated milk, divided
2-1/2 cups sugar
3 cups minature marshmallows
2 cups flaked coconut
1/2 cup butter
2 cups semisweet chocolate chips
1/3 cup slivered almonds, toasted
Grease and flour 13 x 9 x 2-inch baking pan; set aside.
Prepare and bake the cake mix as directed on the package; set aside.
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 the marshmallows. Stir until melted. Stir in the coconut. Pour mixture over the top of the baked cake; set aside.
In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add the butter and the chocolate chips. Stir until melted. Mix in the toasted almonds. Pour this mixture over the coconut topped cake.
Chill for at least 2 hours before serving.
Serves 12.