I have to admit I don't know
where I got this recipe. I had it in my file..handwritten by me with no
notes. After I made it, my folks came over and before they left I asked
if they wanted a hunk of cake to take home. When my dad heard what kind
of cake it was...he asked my mom..."is this the cake Gayle makes?"..to
which she replied..."yes, it is." My dad was very excited as this is a
favorite of his. So I'm going to assume this cake was from my mom's
friend, Gayle. Thanks, Gayle!
Almond Joy Cake
1 Devil's Food Cake mix - mixed and baked according to box directions.
After cake is done, remove from the oven and poke holes all over the cake with a fork.
1 12-ounce can EVAPORATED milk, divided use
12 ounce package coconut
2 1/2 cups sugar, divided use
24 large marshmallows
1 12-ounce package chocolate chips
1/2 cup butter
1 4-ounce package slivered almonds
In a medium saucepan, combine 1 cup of the evaporated milk and the 1/2 cup sugar. Heat over medium heat until mixture begins to boil. Turn heat down to simmer. Add marshmallows and coconut and cook and stir until marshmallows are melted. Pour over pierced cake. Set aside so coconut mixture can absorb into cake.
In a medium saucepan, combine remaining sugar and remaining evaporated milk. Cook over medium heat until sugar is dissolved. Add chocolate chips and stir until chocolate is melted. Add butter and stir until butter is melted then spread over cake. Add almonds and stir. Frost cake.
Chill until ready to serve.
The line-up.
Bake the cake according to
the directions on the box.
In a medium saucepan, combine 1 cup
of the evaporated milk and 1/2 cup sugar.
Bring to a boil.
Then add the marshmallows and the
coconut. Turn down the heat and cook
until the marshmallows are melted.
In another saucepan, combine
the rest of the milk, sugar and
the 12 ounces of chocolate chips.
Oh..and the butter.
Cook on low until sugar is
dissolved then add the almonds.
After the cake is done, poke holes all over it.
Pour the coconut mixture over
the cake and let it set for a while.
Then pour the chocolate mixture over that.
Mmmm...sometimes you feel like a nut.
Almond Joy Cake
1 Devil's Food Cake mix - mixed and baked according to box directions.
After cake is done, remove from the oven and poke holes all over the cake with a fork.
1 12-ounce can EVAPORATED milk, divided use
12 ounce package coconut
2 1/2 cups sugar, divided use
24 large marshmallows
1 12-ounce package chocolate chips
1/2 cup butter
1 4-ounce package slivered almonds
In a medium saucepan, combine 1 cup of the evaporated milk and the 1/2 cup sugar. Heat over medium heat until mixture begins to boil. Turn heat down to simmer. Add marshmallows and coconut and cook and stir until marshmallows are melted. Pour over pierced cake. Set aside so coconut mixture can absorb into cake.
In a medium saucepan, combine remaining sugar and remaining evaporated milk. Cook over medium heat until sugar is dissolved. Add chocolate chips and stir until chocolate is melted. Add butter and stir until butter is melted then spread over cake. Add almonds and stir. Frost cake.
Chill until ready to serve.
The line-up.
Bake the cake according to
the directions on the box.
In a medium saucepan, combine 1 cup
of the evaporated milk and 1/2 cup sugar.
Bring to a boil.
Then add the marshmallows and the
coconut. Turn down the heat and cook
until the marshmallows are melted.
In another saucepan, combine
the rest of the milk, sugar and
the 12 ounces of chocolate chips.
Oh..and the butter.
Cook on low until sugar is
dissolved then add the almonds.
After the cake is done, poke holes all over it.
Pour the coconut mixture over
the cake and let it set for a while.
Then pour the chocolate mixture over that.
Mmmm...sometimes you feel like a nut.
