ALMOND JOY CAKE
Almond Joy Cake is chocolate cake topped with a marshmallow coconut layer and a chocolate frosting with toasted almonds. Chocolate cake recipe that tastes just like your favorite Almond Joy candy bar!
Servings: 20 servings
- 1 pkg Devils Food cake mix plus eggs, oil and water as indicated on box
- 12 oz can evaporated milk
- 2 ½ cups sugar divided
- 25 large marshmallows
- 14 oz. pkg flaked coconut
- ½ cup butter
- 1 cup semi-sweet chocolate chips
- 1 cup sliced almonds toasted
Toast the almonds and set aside. To toast them, spread them in a single layer on a cookie sheet lined with parchment paper. Bake at 350° for about 5-7 minutes, stirring once in the middle of the baking time. Watch carefully to avoid burning them.
Make cake mix as directed for a 9X13 pan. Bake and set aside.
In a saucepan, combine half of the evaporated milk with 1 1/2 cups sugar. Bring mixture to a rapid boil. Remove from heat and immediately add marshmallows. Stir until melted. Stir in the coconut and pour mixture over the cooled cake.
In a saucepan, combine the remaining sugar and evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until completely melted and smooth. Add in the toasted almonds and mix together. Pour mixture over the coconut layer. Chill for at least 2 hours before serving, and store in the refrigerator until ready to serve. Tastes better if you make it the day ahead!
Calories: 491kcal | Carbohydrates: 67g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 298mg | Potassium: 334mg | Fiber: 5g | Sugar: 51g | Vitamin A: 188IU | Vitamin C: 0.3mg | Calcium: 118mg | Iron: 2mg