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

½

cup

evaporated milk

125

grams

¼

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 ½ cup milk, butter and chocolate chips.
Stir until melted and add toasted almond slices.

Pour on top of warm cake.

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