Almond Joy® Cake recipe
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- cooking spray 1 package chocolate cake mix (such as Duncan Hines®) 1 cup water 3 eggs ⅓ cup vegetable oil 1 cup evaporated milk 1 cup white sugar 26 large marshmallows 1 (14 ounce) bag shredded coconut ½ cup evaporated milk ½ cup butter ½ cup white sugar 1 cup chocolate chips ½ cup whole almonds
Nutrition Info
- 485.7 caloriescarbohydrate: 44.1 gcholesterol: 57 mgfat: 34.5 gfiber: 5.2 gprotein: 6.2 gsaturatedFat: 22 gservingSize: -sodium: 99.2 mgsugar: 35.7 gtransFat: : -unsaturatedFat: : -
Directions Almond Joy® Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
Combine chocolate cake mix, water, eggs, and oil in a large bowl, beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot, cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan, bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
Cool cake until coconut layer and chocolate layer are set, about 30 minutes.