Coconut Chocolate Cake

2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine
1 cup water
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 tsp. vanilla extract

TOPPING:
12 oz. evaporated milk, divided
1� cups sugar, divided
20 lg. marshmallows
14 oz. coconut
2 cups slivered almonds, toasted and divided
� cup butter or margarine
1 cup semi-sweet chocolate chips

In a mixing bowl, combine flour, sugar, baking soda and salt. In a saucepan, combine butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine eggs, buttermilk and vanilla; add to chocolate mixture and mix well.

Pour into a greased 15x10x1" baking pan.

Bake at 350�F for 20-25 minutes or until a toothpick inserted in center comes out clean.

Meanwhile, in a saucepan, combine 1 cup evaporated milk, � 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 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.

Serves 20