Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A delicious cake that tastes like my favorite candy bar. Servings are approximate depending on the size of the slices.

Ingredients Nutrition


  1. Bake chocolate cake in 13 x 9-inch pan as directed on box using the water, vegetqable oil and eggs that are listed in above ingredients.
  2. Combine the 1 cup evaporated milk and the sugar in a medium saucepan.
  3. Bring to a boil and stir in marshmallows until melted.
  4. Add coconut; pour over cake while both are hot.
  5. Melt together the remaining milk, butter and chocolate chips.
  6. Stir until melted and add 1 cup toasted almond slices.
  7. Pour on top of warm cake.
  8. NOTE: This is better if made the day before serving.
Most Helpful

5 5

Made for our Christmas Eve Party. I see myself becoming more and more curvy...ala Marilyn Monroe. Bah...humbug.

5 5

This is truly an award winning recipe. I made this and won second place in a baking contest. I only made a minor change. I reserved about 3/4 cup of the coconut and toasted it and put it on the top. I also put extra toasted almond on the top as a garnishment. It is soooo good. I would also recommend poking holes all around the cake to let the sweet mixture seep in. That sent it over the edge in yumminess!!

5 5

Made this for my dad. Left out the nuts as he is a Mounds(sometimes you feel like a nut, sometimes you don't) fan. Everyone loved it!! Will make it again for sure.