Almond Joy Cake

Almond Joy Cake

Serves 12-18

Source: Federal Credit Union Newsletter-Amarillo

A basic chocolate cake topped with a creamy coconut-almond filling. The combination reminds one of eating an Almond Joy candy bar. It is better made the day before serving.

1

9x13

chocolate cake (see Chocolate Cake recipe)

 

 

 

 

 

 

 

 

 

1

cup

evaporated milk 

 

 

250

ml

1

cup

sugar  (caster) 

7

ounces

200

grams

24

large

marshmallows

 

 

 

 

 

 

 

 

 

 

 

14

oz

sweetened coconut  

 

 

400

grams

cup 

evaporated milk 

 

 

125

grams

cup

butter 

2

ounces

55

grams

2

cups

chocolate chips 

12

ounces

340

grams

1

cup

almond slices – toasted

4

ounces

115

grams

Bake chocolate cake in 9” x 13”[23 cm x 33 cm] pan.

Combine the 1 cup evaporated milk and sugar, bring to a boil then stir in marshmallow until melted.
Add coconut, then pour this over cake while both are hot.

Melt together the remaining  cup milk, butter and chocolate chips.
Stir until melted and add toasted almond slices.

Pour on top of warm cake.

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