ALMOND JOY CAKE
Almond joy cake is rich and delicious. It tastes like an almond joy candy bar and is wonderful for a dessert with ice cream or with coffee or milk anytime. If you like chocolate, almonds and coconut, you will love this cake. This is an easy recipe and one you will make over and over again. You might also like our recipe for Black Midnight Cake.
Almond joy cake will become a favorite cake recipe!
CAKE:
1 chocolate cake mix
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.
FILLING:
1 cup evaporated milk
1/2 cup white granulated sugar
26-30 large marshmallows
1 (14 ounce) package coconut
In a pan on top of the stove combine the evaporated milk, granulated sugar and marshmallows. Cook over medium heat just until the marshmallows are melted. I don’t bring this to a boil. Stir to keep from burning. Once marshmallows are melted (takes about 6 or 7 minutes), remove and stir in shredded coconut and mix well. Spread over hot cake.
TOPPING:
1/2 cup evaporated milk
1 stick or 8 tablespoons or 1/2 cup butter
1/2 cup white granulated sugar
1 cup chocolate chips
1/2 cup almonds, chopped
Bring the evaporated milk, butter and sugar to a boil on top of the stove. Remove and stir in chocolate chips until melted. Stir in chopped almonds. Spread over coconut filling on cake.
Makes one 9 x 13 cake. Enjoy!
Note: I keep this cake refrigerated.
Tips on Marshmallows: Slice open the top of a marshmallow bag, place in a large ziploc freezer bag. Freeze. Remove the amount of frozen marshmallows as you need them. Thaw and they’re soft and ready to use. If you have hard marshmallows in the pantry, try tossing a piece or two of sliced bread in the bag. Seal, then check after a few days. The marshmallows should be soft again.
Almond Joy Cake
Ingredients
CAKE:
- 1 chocolate cake mix
FILLING:
- 1 cup evaporated milk
- 1/2 cup white granulated sugar
- 26-30 large marshmallows
- 1 14 ounce package coconut
TOPPING:
- 1/2 cup evaporated milk
- 1 stick or 8 tablespoons or 1/2 cup butter
- 1/2 cup white granulated sugar
- 1 cup chocolate chips
- 1/2 cup almonds chopped
Instructions
- 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.)
Filling Instructions
- In a pan on top of the stove combine the evaporated milk, granulated sugar and marshmallows.
- Cook over medium heat just until the marshmallows are melted. I don’t bring this to a boil. Stir to keep from burning.
- Once marshmallows are melted (takes about 6 or 7 minutes), remove and stir in shredded coconut and mix well. Spread over hot cake.
Topping Instructions
- Bring the evaporated milk, butter and sugar to a boil on top of the stove. Remove and stir in chocolate chips until melted. Stir in chopped almonds. Spread over coconut filling on cake.
Notes
Don’t Forget to Pin Almond Joy Cake! 
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