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Description[]

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Patrick Estate in Canton, Texas in 1981.

Ingredients[]

Directions[]

  1. Mix chocolate cake mix according to directions with one box instant chocolate pudding.
  2. Bake in oblong pan.
  3. Mix evaporated milk and ½ cup sugar then bring to a full boil then remove from heat.
  4. Add marshmallows and coconut then spread over hot cake.
  5. Mix 1 cup sugar, milk and butter then bring to a full boil.
  6. Add chocolate chips and almonds then spread over coconut mixture.
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