The magazine said this serves 35 but I think it could easily be doubled to serve more.

2	cups	all-purpose flour
2	cups	sugar
1	tsp.	baking soda
½	tsp.	salt
1	cup	butter or margarine
1	cup	water
¼	cup	baking cocoa
2		eggs
½	cup	buttermilk
1	tsp.	vanilla extract
		TOPPING:
12	oz.	evaporated milk, divided
1¼	cups	sugar, divided
20	lg.	marshmallows
14	oz.	coconut
2	cups	slivered almonds, toasted and divided
½	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, ¾ 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 he heat; stir in chocolate chips until melted. Drizzle over almonds. Cool.