Almond Joy Layer Cake Recipes

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:

• 1. Preheat oven to 325 degrees. Spray two 8" round cake pans with Baker's Joy.
• 2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 1/2 cups sugar, 2 teaspoons vanilla and 1/2 teaspoon salt. Whisk in 1 egg at a time, beating well after each addition.
• 3. In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
• 4. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
• 5. In a saucepan, combine 3/4 cup cream, the remaining 3/4 cup sugar and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons of vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.
• 6. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.
• 7. Whip the remaining 2 1/4 cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top with the remaining almonds.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
• Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
• Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
• Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
• Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.

Steps:

• 1. Preheat oven to 325*. butter 2 8 x 2 inch round cake pans. Line w/ parchment and butter the parchment.
• 2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat & whisk in 1 1/2 cups granulated sugar, 2 tsp. vanilla, and 1/2 tsp. salt. Whisk in 1 egg @ a time, beating well after each addition.
• 3. In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
• 4. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
• 5. In a saucepan, combine 3/4 cup cream, the remaining 3/4 cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved. Remove from heat, and stir in the remaining 2 tsp. vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.
• 6. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand, and spread w/ 1 cup of the coconut-almond mixture. Top with the second layer cut side down, and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on top.
• 7. Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.
• 8. Whip the remaining 2 1/4 cups of cream with the confectioners' sugar until stiff. Spread over the cake Sprinkle the top with the remaining almonds. Enjoy!

Steps:

• Preheat the oven to 325. Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment.
• In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whist in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 ½ cups granulated sugar, 2 teaspoons vanilla and ½ teaspoons salt. Whisk in 1 egg at a time, beating well after each addition.
• In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
• While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
• In a saucepan, combine ¾ cup cream, the remaining ¾ cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons vanilla and 3 packed cups coconut. When cool, fold in the 1 ½ cups almonds.
• Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for at least 4 hours to firm up.
• Whip the remaining 2 ¼ cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top and or sides with the remaining almonds.