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Almond Joy Cake
Author/Submitted by: Vicki Coffman
Servings: 1
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1
chocolate pudding cake mix,
Prepared as
Directed
**FILLING** 1
cup
undiluted Pet evaporated milk,
SEE NOTE
1
cup
sugar 24
large
marshmallows 14
ounces
coconut
**FROSTING** 1 1/2
sticks
sugar 1
stick
margarine 1/2
cup
undiluted Pet evaporated milk,
SEE NOTE
1 1/2
cups
chocolate chips 1
cup
nuts,
optional
Directions:
NOTE Regarding Pet evaporated milk: PET is a brand of evaporated milk. I
use other brands with equal success in this cake. For those of you who
do not have access to the chocolate pudding cake mixes, any moist
chocolate cake baked from scratch will work equally well.
CAKE--Prepare cake mix as directed and bake.
FILLING--Heat 1 cup milk, sugar, and marshmallows until melted; add
coconut. While cake is hot, cover completely with filling. Let set
while preparing frosting.
FROSTING--In saucepan heat 1 1/2 cup sugar, 1/2 cup milk and margarine
until it starts to boil; add chocolate chips. Stir until melted; add
nuts, if desired. Pour over cake.
>From Carole: This is a tried and true cake and very rich. I bake the
cake in a 9X13 sheet cake pan. Make sure the pan is deep enough to hold
all three layers. After frosting the cake, I place almonds over the
cake, insuring that when cut, each serving includes an almond. You can
use either slivered or whole. It really does taste like an almond joy!
I found this recipe in the Oklahoma Christian College Women's
Association of OKC 1985 Cookbook. Enjoy!
Typed for you by Carole Jarvis on 10/27/97 and formatted with MC_Buster.
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