Author: Nikki
This Almond Joy Cake transforms the beloved candy bar into one outrageously tasty dessert. It includes a delicious moist chocolate cake, a creamy coconut layer, a rich chocolate frosting and crunch almonds. It is a hit wherever it goes!
Chocolate Cake
- 1 German chocolate cake mix
- 6 tablespoons flour
- ½ cup sugar
- ½ cup oil
- ½ cup milk
- 3 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
Topping
Creamy Coconut Filling
- 1 cup evaporated milk
- 1 cup sugar
- 24 regular-sized marshmallows
- 3½ cups shredded coconut
Chocolate Frosting
- ½ cup butter
- 1½ cups sugar
- ½ cup evaporated milk
- 12 ounce package of milk chocolate chips
Chocolate Cake
- In a large mixing bowl, sift together cake mix, flour, and sugar. Add oil, milk, eggs, vanilla, and sour cream and mix on medium speed for 2 minutes.
- Grease and flour a 10x15 inch jelly roll pan and then pour cake batter into it.
- Bake at 350 degrees F for 20 to 25 minutes or until cake is done when you insert a toothpick and it comes out clean.
- Set cake aside to cool.
Almonds
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper and sprinkle the chopped almonds even over it.
- Bake at 350 degrees F for 10 to 13 minutes or until almonds are perfectly toasted.
- Remove from oven and set aside.
Creamy Coconut Filling
- In a medium sauce pan over medium high heat, add the evaporated milk and the sugar and stir constantly until mixture comes to a boil and the sugar is completely dissolved.
- Remove from heat and add the marshmallows. Stir until marshmallows begin to melt.
- Return pan to heat on low and finish stirring mixture until marshmallows are completely melted.
- Remove from heat again and stir in coconut.
- Allow to cool for 3 minutes.
- Carefully spoon evenly over cooled cake.
Chocolate Frosting
- In a medium saucepan over medium heat, melt butter. Then add the sugar and evaporated milk, stirring constantly until sugar is completely dissolved.
- Remove from heat and add chocolate chips. Stir until chocolate chips are completely melted.
- Carefully spread frosting over coconut mixture.
- Immediately sprinkle toasted almonds over frosting.
- Serve room temperature or refrigerated.
Recipe by Chef in Training at https://www.chef-in-training.com/almond-joy-cake/
3.4.3177