Almond Joy Cake

By cindygwest

Ingredients

• For filling:
• 1 (2 layer) size chocolate cake mix with puding in the mix (or devils food, Swiss chocolate, German chocolate or chocolate fudge cake mix)
• 1 cup granulated sugar
• 1 cup evaporated milk
• 24 large marshmallows
• 1 (14 ounce) package shredded cocdonut (or less, to taste)
• For frosting:
• 1 1/2 cups sugar
• 1/2 cup evaporated milk
• 1/2 cup butter
• 1 (6 ounce) or (12 ounce) bag semi-sweet chocolate chips. (Use according to your taste)
• 1 1/2 cups chopped or sliced almonds, toasted

Details

Servings 1

Preparation

Step 1

Prepare cake according to package directions. Transfer batter to a greased 10 x 15 inch jelly-roll pan or two 9 x 13 inch baking pans. Bake in a preheated 350-degree oven 15 to 20 minutes, or until done.
While cake is baking, prepare filling. Bring sugar and evaporated milk to a rapid boil. Remove from heat. Add marshmallows; stir until completely melted. Stir in coconut. (You may want to add 1 t. vanilla at this point). Pour mixture over hot cake in pan.

Prepare frosting: Bring sugar, evaporated milk and margarine to a rapid boil; boil for about 3 minutes. Remove from heat. Add chocolate morsels; stir until melted. Arrange almonds on top of cake. Spread frosting over cake.

Let cool.

Note: You can stack the cakes for a layer cake, if preferred. Some recipes called for splitting the two layers (in 9 x 13 pans) to make 4 layers. Pour the filling on each layer and on top. Spread frosting over top and side of layered cake. Can be frozen.