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.



  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.
Community content is available under CC-BY-SA unless otherwise noted.