Almond Joy Poke Cake Recipe 435

Steps:

• Bake the cake according to package directions using a 9x13-in. baking pan. Mix the pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Sprinkle with almonds. Let cake cool completely. Spread the Cool Whip evenly over the top of the cake. Sprinkle the coconut evenly over the top. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

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:

• 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:

• 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.