Ingredients
2 cups all-purpose flour2 cups sugar1 teaspoon baking soda1/2 teaspoon salt1 cup butter, cubed1 cup water1/4 cup baking cocoa2 large eggs1/2 cup buttermilk1 teaspoon vanilla extractTOPPING:1 can (12 ounces) evaporated milk, divided1-1/4 cups sugar, divided20 large marshmallows1 package (14 ounces) sweetened shredded coconut2 cups slivered almonds, toasted, divided1/2 cup butter, cubed1 cup semisweet chocolate chips
Preparation
In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.
Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full).
In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.
