Almond Joy Cake

Opal Jackson-Cakmak Recipe

By Opal Jackson-Cakmak sweetiecoconut

Make it the day before


Recipe Rating:
 1 Rating

Ingredients

yummy
Janet Tharpe

I Got Julia Child!

Take the quiz and find out which chef you are in the Just A Pinch Celebrity Chef Quiz.

Take The Quiz

Directions Step-By-Step

1
1 (18.5 oz.) pkg. devil's food cake mix
1 (12 fluid oz.) can evaporated milk
2 1/2 c. white sugar
25 large marshmallows
14 oz. flaked coconut
1/2 c. butter
2 c. semi-sweet chocolate chips
3 oz. toasted almonds

Mix cake mix and bake as directed for one 9 x 13-inch cake.
In a saucepan, combine 1/2 of the evaporated milk and 1 1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake.

In a saucepan, combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.

About this Recipe

Course/Dish: Cakes, Other Desserts
Other Tag: Quick & Easy