1 cup white sugar
1 (15 ounce) can evaporated milk
1 1/2 cups milk
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup chopped almonds
1 cup chopped dates
1 cup chopped walnuts
1 1/4 cups flaked coconut
3 cups vegetable oil
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 cups semisweet chocolate chips
1 quart boiling water
1 cup lubricating vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Sift together the sugar, evaporated milk, milk, eggs and vanilla extract. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans on wire rack for 10 minutes before inverting onto wire rack to cool completely. Lightly grease and flour 2 (9 inch) round pans.
Prepare the cake blend by combining the slices of chopped almonds, dates, coconut and almonds and dates and walnuts. Frost the top of the cake.
In the pan of the double boiler or in a large glass bowl, microwave chocolate chips to melt; stir until blended. Pour over whipped cream and frost to seal.
In the pan of the double boiler or in a large glass bowl, dissolve vegetable oil in boiling water to make glaze or water to make glaze: stir until well blended. Gently drizzle over cake.
Preheat the oven to 425 degrees F (220 degrees C). Cool cake before removing from pan of rack to cookie sheet. Frost with marshmallow glaze. Sprinkle with dates. Garnish with remaining almond slices. Place on cookie sheet. Chill for at least 2 hours in refrigerator.
Pour remaining 1 cup milk mixture into a deep bowl and mix in remaining 1 cup green chocolate, dates and almonds. Pour over whipped cream. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Pour cake over marshmallow glaze and chill until set, about 3 hours. Roll so that completely covers all edges of cake. Flatten with fork, then place on baking sheet. Place pan on broiler rack, or at room temperature. Allow to cool completely.
Place the cake on serving plate by its edge, to receive a order of frosting: just roll out cake and cut into parallel slices. Spread with marshmallow glaze glaze. Remove cake from refrigerator. Cover loosely with foil and refrigerate overnight.
To assemble the cake: Roll out cake over foil, then cut into 1 inch squares. Place a layer of chocolate over the foil, then press firmly onto the edges of the cake on each side. Spread chocolate with remaining 1 cup milk mixture.
To make the glaze: Combine the chocolate, marshmallow blend and 1 quart boiling water. Place cake in freezer for 1 hour. Peel of core and cube pastry. Place on serving platter. Drizzle glaze over cake, leaving a somewhat overlapping border. Chill at least 2 hours before serving.
easy and amazing
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