Almond Joy Cake: A Delightful Confection for Sweet Occasions
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 20 minutes
Recipe Category: Dessert
Keywords: Low Protein, Weeknight, Oven, Less Than 4 Hours
Aggregated Rating: 5 Stars
Review Count: 2
Calories per Serving: 1001.4
Fat Content: 50.4g
Saturated Fat Content: 27.8g
Cholesterol Content: 6.2mg
Sodium Content: 634.9mg
Carbohydrate Content: 141.6g
Fiber Content: 7.8g
Sugar Content: 110.2g
Protein Content: 6.7g
Servings: 12
Description:
Indulge your taste buds in the irresistible charm of our Almond Joy Cake recipe! This delightful dessert, brought to you by lovewithrecipes.com, is a perfect blend of rich flavors and luscious textures, making it an ideal treat for any sweet occasion.
Ingredients:
- 1 cup margarine
- 1/2 cup milk
- 3/4 cup sugar
- 3/4 cup marshmallows, chopped
- 24 ounces coconut
- 14 ounces sugar
- 3 tablespoons margarine
- 3/4 cup evaporated milk
- 2/3 cup vanilla flavoring
- 1 cup marshmallow creme
- 6 ounces chocolate chips
- 1 cup almonds, chopped (optional)
Instructions:
-
Cake:
- Begin by preheating your oven and preparing a 9″x13″ pan according to the directions on the Super Moist Betty Crocker German Chocolate Cake Mix.
- Grease and flour the pan to ensure easy removal of the cake.
- Once baked, allow the cake to cool thoroughly before delicately slicing it in half, creating two thin layers. Carefully set aside the top half.
-
Center:
- Use kitchen shears to cut up marshmallows (pro tip: rub blades with margarine to prevent sticking).
- In a saucepan, bring margarine, milk, and sugar to a boil, and let it simmer for 3 minutes.
- Pour the mixture over the marshmallows, allowing them to melt. Add coconut and stir until well combined.
-
Assembly:
- Spread the coconut and marshmallow mixture generously over the bottom half of the cake.
- Optionally, sprinkle the entire layer with chopped almonds for an extra crunch.
- Carefully place the top half of the cake back in position.
-
Icing:
- In another saucepan, combine sugar, milk, and margarine. Cook until it reaches the soft ball stage or the candy thermometer reads 238 degrees.
- Stir constantly to prevent scorching. Remove from heat, add chocolate chips, marshmallow creme, and vanilla flavoring. Beat until the mixture is well blended.
-
Final Touch:
- Allow the icing to cool slightly, but not too much. Spread it generously over the entire cake.
- For an added layer of indulgence, sprinkle the entire cake generously with almond pieces.
-
Rest and Enjoy:
- For the best flavor, let the cake sit overnight. This allows the ingredients to meld, creating a heavenly and harmonious dessert experience.
In conclusion, our Almond Joy Cake is not just a dessert; it’s a celebration of flavors, textures, and pure joy. Share this recipe with loved ones and savor the magic it brings to your gatherings. With its heavenly combination of coconut, chocolate, and almonds, this cake is sure to become a cherished favorite in your repertoire of sweet delights.
