ALMOND JOY® CAKE
My 12-year-old granddaughter, Annalise, made this for a church party and won the contest for best dessert. It is more yummy than the candy bar it is named after!
Provided by jillstauffer
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h21m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 44.1 g, Cholesterol 57 mg, Fat 34.5 g, Fiber 5.2 g, Protein 6.2 g, SaturatedFat 22 g, Sodium 99.2 mg, Sugar 35.7 g
ALMOND JOY CAKE
A delicious cake that tastes like my favorite candy bar. Servings are approximate depending on the size of the slices.
Provided by dojemi
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
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.
ALMOND JOY CAKE
Make and share this Almond Joy Cake recipe from Food.com.
Provided by Capncrunch
Categories Dessert
Time 50m
Yield 1 9x13 cake
Number Of Ingredients 11
Steps:
- Mix cake and bake as directed for one 9x13 pan.
- In a saucepan combine 1/2 can of the evaporated milk, and 1 1/2 cups of the sugar.
- Bring mixture to a rapid boil.
- Quickly remove from the heat and add marshmallows.
- Stir until melted and then add coconut.
- Pour this mixture over the baked cake.
- In a saucepan combine the remaining sugar (1 cup) and remaining evaporated milk.
- Bring to a boil.
- Remove from heat and add butter and chocolate chips.
- Stir until melted and add almonds.
- Pour over the top of the cake.
- Chill for at least 2 hours.
- Best if made a day prior to serving.
Nutrition Facts : Calories 10770.8, Fat 541.7, SaturatedFat 274.3, Cholesterol 911.6, Sodium 6966.9, Carbohydrate 1493.7, Fiber 82, Sugar 1128.7, Protein 123.5
ALMOND JOY CAKE
This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.
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ALMOND JOY CAKE - THE SOUTHERN LADY COOKS
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5/5 (7)Category DessertCuisine AmericanEstimated Reading Time 4 mins
- Prepare and cook cake mix in a 9 x 13 baking pan according to package directions. (You can use any chocolate cake mix. I used a 15.25 ounce Betty Crocker Super Moist Devils Food Cake Mix. I also substituted milk in place of the water called for in the mix directions and added a teaspoon of almond extract and 1/2 cup chopped almonds.)
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