Almond Joy Cake

Rich chocolate cake with a creamy coconut filling, topped with more chocolate and almonds. I used mini chocolate chips around base just for looks, but it sure is good!

2 cups flour

2 cups sugar

1 cup water

1/2 cup butter

1/2 cup shortening

3 1/2 tablespoons cocoa

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.

Stir together flour and sugar in a large mixing bowl; set aside. Put water, butter, shortening and cocoa in a saucepan. Bring to a boil, stirring constantly. Let cool until warm.

Pour the water mixture into the flour mixture and stir well. Add remaining ingredients and mix until combined. Pour batter into prepared pan, bake for 22 minutes or until it tests done. Cool. Cover with Coconut Icing, then top with Chocolate Nut Coating (recipes follow).

COCONUT ICING

1 cup sugar

1 cup evaporated milk

24 large marshmallows

7 ounces shredded coconut

Heat all ingredients in a saucepan until the marshmallows are melted entirely, stirring until combined. Cool slightly, then spread on cooled cake.

CHOCOLATE NUT COATING

1/2 cup butter

12 ounces semi-sweet chocolate chips

1 cup sliced almonds

Melt butter and chocolate chips. Add nuts. Pour on top of coconut mixture. Cool. Serve.