German Chocolate Almond Cake

Ingredients

1 box German Chocolate Cake Mix
1/2 cup margarine
3/4 cup milk
3/4 cup sugar
24 large marshmallows, cut up
14 ounces flaked coconut
chopped almonds (optional)
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 tsp vanilla extract
6 oz semi-sweet chocolate chips
1 (7 oz) jar marshmallow creme

Directions

1. Bake cake according to package directions in a 9 by 13 inch greased and floured baking pan.

2. After allowing cake to to cool thoroughly, slice in half making two thin layers. Lay the top half aside carefully.

3. Cut up marshmallows with kitchen shears, rubbing blades beforehand with margarine to prevent sticking.

4. Boil 1/2 cup margarine, milk and 3/4 cup sugar together for 3 minutes; pour over marshmallows until melted.

5. Add coconut and stir.

6. Spread this mixture over bottom half of cake.

7. Sprinkle generously with chopped almonds, if desired.

8. Replace top half of cake.

ICING:

1. Combine 3 cups of sugar, milk and 3/4 cup margarine in a saucepan, cooking to soft ball stage or until candy thermometer reaches 238 degrees. Stir constantly to prevent scorching.

2. Remove from heat and stir in chocolate chips.

3. Add marshmallow creme and vanilla; beat until well blended.

4. Cool slightly and spread on cake.

5. Sprinkle entire cake generously with almond pieces.

Serves: 20


Cake is better if it sits overnight.