Almond Joy Cake
Lots of nutty flavor from almonds with rich chocolate tase. This is a buttery, flakey, chocolaty and delicious cake.
Yield
16 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, chocolate
with pudding |
|
| 1 | can |
evaporated milk
large can |
|
| 2 ½ | cups |
sugar
|
|
| 26 | large |
marshmallows
|
*
|
| 14 | ounces |
coconut
1 package |
|
| ½ | cup |
margarine
|
|
| 12 | ounces |
chocolate chips
1 package |
|
| 3 ½ | ounces |
almonds
1 package |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, chocolate
with pudding |
|
| 1 | can |
evaporated milk
large can |
|
| 591 | ml |
sugar
|
|
| 26 | large |
marshmallows
|
*
|
| 404.6 | ml/g |
coconut
1 package |
|
| 118 | ml |
margarine
|
|
| 346.8 | ml/g |
chocolate chips
1 package |
|
| 101.2 | ml/g |
almonds
1 package |
|
Directions
In a 9 x 13 pan bake chocolate cake according to directions on package.
In a saucepan, mix together 1 cup evaporated milk, 1 cup sugar, marshmallows and coconut.
Heat until marshmallows are melted.
Pour over hot cake.
In a saucepan, melt margarine, then add remaining 1½ cups sugar and ½ cup evaporated milk.
Bring to a boil; add chocolate chips. Stir until chips are melted.
Then add almonds.
Pour mixture over cake.
