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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.