Almond Joy® Cake recipe

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Ingredients

cooking spray
1 package chocolate cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 cup evaporated milk
1 cup white sugar
26 large marshmallows
1 (14 ounce) bag shredded coconut
½ cup evaporated milk
½ cup butter
½ cup white sugar
1 cup chocolate chips
½ cup whole almonds

Nutrition Info

485.7 calories
carbohydrate: 44.1 g
cholesterol: 57 mg
fat: 34.5 g
fiber: 5.2 g
protein: 6.2 g
saturatedFat: 22 g
servingSize: -
sodium: 99.2 mg
sugar: 35.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.

  2. Combine chocolate cake mix, water, eggs, and oil in a large bowl, beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.

  4. Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot, cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.

  5. Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan, bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.

  6. Cool cake until coconut layer and chocolate layer are set, about 30 minutes.

Recipe Yield

1 9x13-inch cake

Recipe Note

My 12-year-old granddaughter, Annalise, made this for a church party and won the contest for best dessert. It is more yummy than the candy bar it is named after!

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