Introducing the Almond Joy Cake, a heavenly creation for those with a sweet tooth and a penchant for indulgence. This decadent chocolate cake, reminiscent of the beloved candy bar, is a symphony of rich flavors and textures that will leave you craving for more. Whether you’re preparing it for a potluck, a weeknight treat, or simply to satisfy your chocolate cravings, this recipe is sure to impress.
Cook Time: PT35M
Prep Time: PT40M
Total Time: PT1H15M
Recipe Category: Dessert
Keywords: Potluck, Weeknight, Oven, Less than 4 Hours
Ingredients:
- 1 box chocolate cake mix with pudding
- 1 cup evaporated milk
- 14 ounces shredded coconut
- 14 large marshmallows
- 1/2 cup margarine
- 1 cup chocolate chips
- 1 cup sugar
- 2 1/2 cups almonds (optional, for topping)
Nutritional Information (per serving):
- Calories: 10634
- Fat Content: 595.4g
- Saturated Fat Content: 334.5g
- Cholesterol Content: 98.7mg
- Sodium Content: 6771.6mg
- Carbohydrate Content: 1356.8g
- Fiber Content: 119.2g
- Sugar Content: 1015.2g
- Protein Content: 121.8g
Instructions:
First Layer:
- Prepare the Cake: Begin by mixing and baking the chocolate cake according to the instructions on the box. For best results, use a 13 x 9-inch baking pan to ensure even baking and a perfect shape.
Second Layer:
- Create the Coconut Filling: In a saucepan, combine 1 cup of evaporated milk, 1 cup of sugar, and 24 large marshmallows. Cook the mixture over medium heat, stirring constantly, until everything is melted and well combined.
- Add Coconut: Once the mixture is smooth and creamy, remove it from the heat and stir in the shredded coconut until evenly distributed.
- Pour Over Cake: While the cake is still warm, pour the coconut filling evenly over the top, ensuring that it covers the entire surface.
Third Layer:
- Prepare the Chocolate Glaze: In another saucepan, bring 1-1/2 cups of sugar and margarine to a boil. Once boiling, remove from heat and stir in the chocolate chips until fully melted and the mixture is smooth.
- Ice the Cake: Spoon the warm chocolate glaze over the coconut layer, spreading it evenly with a spatula to cover the entire surface of the cake.
- Top with Almonds: If desired, sprinkle the top of the cake with almonds, adding a delightful crunch and nutty flavor to complement the rich chocolate and coconut.
Final Touches:
- Refrigerate: Once assembled, refrigerate the cake to allow the layers to set and the flavors to meld together. This will also make it easier to slice and serve.
Serving Suggestions:
- Serve slices of this luscious Almond Joy Cake chilled for the perfect texture and taste experience.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Garnish with additional shredded coconut and chocolate shavings for a decorative flourish.
Recipe Notes:
- For a variation reminiscent of the Mounds candy bar, simply omit the almonds from the topping.
- Ensure that the cake is completely cooled before adding the chocolate glaze to prevent it from melting too quickly.
- Store any leftovers in an airtight container in the refrigerator for up to several days. Simply bring to room temperature before serving for the best taste and texture.
