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.

Print Recipe

Almond Joy Cake

This Almond Joy Cake tastes just like the candy bar!

Course: Dessert

Cuisine: American

Keyword: Almond Joy Cake

Servings: 1 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

I keep this cake refrigerated.

Don’t Forget to Pin Almond Joy Cake! 

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