Joy of Almond Bar Cake

At two family gatherings in the past few months (Lane's wedding and our annual Eggstravaganza with 3,000 filled eggs)...nephew Mark Jaggi brought this yummy dessert. This is a brand new favorite and I love that it makes 2 pans worth. If you are dieting, do not make this. If you love Almond Joy bars- this is the magical dessert for you!

Joy of Almond Bar Cake

1 Devil's food cake

1 1/3 cup water

1/2 cup vegetable oil

3 eggs

Mix all together until well combined. Divide the batter between two 9 x 13 pans. Bake 350 degrees for 15-20 minutes.

Filling:

1 cup evaporated milk (set the rest aside for the topping)

1/4 cup sugar

24 large marshmallows

12 oz. coconut

Place milk and sugar in saucepan on med/high heat.Smtir contantly until it comes to a boil. Remove from heat and stir in marshmallows until they melt. Fold in coconut.

Topping

1 cup sugar

8 Tbsp. butter

2 cups semi sweet chocolate chips

1 tsp. vanilla

1/2 cup sliced almonds

remaining milk

Place milk and sugar in saucepan on med/high heat. Stir constantly until it comes to a boil. Remove from heat and add butter and chocolate chips and vanilla until melted. Fold in almonds. Place pan on low heat to keep mixture pourable.

Assemble the bars, dividing the filling between the two cake and spread until the edge of the pans. Immediately pour topping and spread until it reaches the edges of the pan. Place cakes uncovered in refrigerator to sit for two hours. (The Cake Doctor)