Almond Joy Cake

1 (18.25 ounce) box chocolate cake mix
1 cup evaporated milk
1 cup granulated sugar
24 large marshmallows
1 (14 ounce) package coconut
1/2 cup evaporated milk
1/4 cup butter
12 ounces chocolate chips
Sliced almonds, toasted

Bake chocolate cake in 13 x 9-inch pan as directed on box.

Combine the 1 cup evaporated milk and the sugar in a medium saucepan. Bring to a boil and stir in marshmallows until melted. Add coconut; pour over cake while both are hot.

Melt together the remaining milk, butter and chocolate chips. Stir until melted and add 1 cup toasted almond slices. Pour on top of warm cake.

NOTE: This is better if made the day before serving.