Chocolate Coconut Cake

Ingredients:

• 1 package (18-1/4 ounces) chocolate
  
• cake mix with pudding
  
• 1 cup sugar
  
• 1 cup milk
  
• 24 large marshmallows
  
• 1 package (14 ounces) coconut
  
• GLAZE:
  
• 1-1/2 cups sugar
  
• 1 cup evaporated milk
  
• 1/2 cup butter or margarine
  
• 2 cups (12 ounces) semisweet
  
• chocolate chips
  
• 1 cup chopped almonds

Instructions:

Mix cake according to package directions.
Grease two 13-in. x 9-in. x 2-in. baking pans.
Line bottom and sides of one pan with waxed
paper; spray with nonstick cooking spray.
Divide batter among pans. Bake at 350° for
15-20 minutes. Cool.
In a saucepan, bring sugar and milk to a boil.
Reduce heat to medium and stir in marsh-
mallows until smooth. Add coconut. Spread
over cake in pan without waxed paper. Using
paper to hold, remove second cake from pan,
carefully turn over and place on top of filling;
remove paper.
In another saucepan, bring sugar, milk and
butter to a boil. Remove from heat; add chips
and stir until smooth. Add nuts. Pour over cake;
cool to room temperature. Chill overnight.
Yield: 16-20 servings.