1 box Betty Crocker German Chocolate Cake Mix
1/2 cup margarine
3/4 cup milk
3/4 cup sugar
24 large marshmallows, cut up
14 ounces flaked coconut
chopped almonds (optional)
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate chips
1 7-ounce jar marshmallow creme
Bake cake according to package directions in a 9″x13″ greased and floured baking pan.
After allowing cake to to cool thoroughly, slice in half, making two thin layers. Lay the top half aside carefully.
Cut up marshmallows with kitchen shears, rubbing blades beforehand with margarine to prevent sticking.
Boil 1/2 cup margarine, milk, and 3/4 cup sugar together for 3 minutes; pour over marshmallows until melted. Add coconut and stir.
Spread this mixture over bottom half of cake. Sprinkle generously with chopped almonds, if desired. Replace top half of cake.
Combine 3 cups of sugar, milk and 3/4 cup margarine in a saucepan, cooking to soft ball stage or until candy thermometer reaches 238°F. Stir constantly to prevent scorching.
Remove from heat and stir in chocolate chips. Add marshmallow creme and vanilla; beat until well blended.
Cool slightly and spread on cake. Sprinkle entire cake generously with almond pieces.
Notes: Cake is better if it sits overnight.