Verla's Pecan Joy Cake
If you like candy bars with chocolate, nuts and coconut, then you're sure to like Verla's cake.
1 (18.25-ounce) package chocolate cake with pudding mix
24 large marshmallows
2 1/2 cups granulated sugar - divided use
1 (12-ounce) can evaporated milk - divided use
1 (14-ounce) package sweetened flake coconut
1/2 cup butter or margarine
2 cups semisweet chocolate chips
1 cup chopped pecans
- Prepare cake mix according to package directions. Bake in a preheated oven at 350°F (175°C) in a greased 17 x 11 x 1-inch jelly roll pan; reduce baking time as needed.
- Combine marshmallows with 1 cup sugar and 1 cup evaporated milk in a medium saucepan. Heat over low heat until marshmallows are melted and sugar is dissolved; stir in coconut. Pour over warm cake. Spread evenly with a rubber spatula.
- Bring remaining 1 1/2 cups sugar, 1/2 cup evaporated milk and butter to a boil in a medium saucepan. Remove from heat and add chocolate chips; stir until melted. Stir in pecans. Spread over coconut layer. Allow to cool before serving.
Makes 12 servings.