Almond Joy Cake Recipe 45

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
• Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
• Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
• Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
• Cool cake until coconut layer and chocolate layer are set, about 30 minutes.

Steps:

• Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

Steps:

• Bake cake according to directions on the back of the box (using a 9x13 baking pan). While the cake is still warm, gently poke holes in the cake using a fork. In a bowl, combine sweetened condensed milk and sweetened coconut flakes. Pour this mixture over the warm cake. Some of the condensed milk should seep a bit into those holes. In a medium sauce pan over medium heat, melt butter along with chocolate chips and milk. Stir until smooth and completely melted. Do not let this mixture come to a boil. You can also do this step in the microwave using a microwave safe bowl. Take chocolate mixture off of heat and pour on top of cake. You can use a spoon to help spread it out evenly. Then top with sliced almonds. To make this a bit easier to cut into, you can pop the cake in the fridge for about an hour or so to let the chocolate cool and set up a bit. It's not the neatest cake to slice into but the taste is incredible! Cook's Notes: Some folks may like this with toasted nuts on top. I prefer the raw almonds but feel free to toast them if that is your preference.

Steps:

• First Layer: Mix and bake cake according to directions.
• I would use a 13 x 9 pan.
• Second Layer: Combine 1 cup evaporated milk, 1 cup sugar, and 24 marshmallows in a saucepan and cook until all is melted.
• Take off heat and add coconut.
• Pour over warm cake.
• Third Layer: Bring to a boil the 1-1/2 cups sugar, and margarine.
• Remove from heat and add chocolate chips.
• Stir until melted and spoon over cake to ice it.
• Top with nuts.
• Refrigerate.

Steps:

• 1. Mix as directed on cake mix, adding pudding. Bake in greased oblong pan according to directions
• 2. Take 1 cup sugar, milk, marshmallows, and coconut. Bring milk and sugar to a quick boil, melt marshmallows in mixture and then add coconut. Pour over cake
• 3. Bring 1 1/2 cups of sugar, cream, and butter to a quick boil, add chocolate chips and stir till melted. stir in almonds. Pour over cake

Steps:

• Bake chocolate cake in 13 x 9-inch pan as directed on box using the water, vegetqable oil and eggs that are listed in above ingredients.
• Combine the 1 cup evaporated milk and the sugar in a medium saucepan.
• Bring to a boil and stir in marshmallows until melted.
• Add coconut; pour over cake while both are hot.
• Melt together the remaining milk, butter and chocolate chips.
• Stir until melted and add 1 cup toasted almond slices.
• Pour on top of warm cake.
• NOTE: This is better if made the day before serving.