Almond JOY Cake

Dreamin’ of coconut heaven?  Almond JOY Cake is for those of you who can’t get enough of the creamy, white, flaky, treat and rich chocolate combined.  I sprinkled it with roasted sliced almond because, “sometimes you feel like a nut, and sometimes you don’t!”

This time I did…

Almond JOY Cake

I got rave reviews from this one friends.  Almond JOY Cake is super easy to make, moist, and rich.  The first time I made it I used a 3 quart, 9×13″ pan and had coconut and chocolate dripping down the sides.  It was just too much.  A 4 quart, 15-inch x 10-inch x 2-inch rectangular baking dish was the perfect fit.

Spread almonds in a single layer in a shallow pan. Roast in a 350 oven for 8-10 minutes, stirring occasionally until fragrant. Almonds will continue to brown after removing from oven. Set aside.

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x2-inch pan with baking spray with flour.
In large bowl, beat cake ingredients; devils food mix, buttermilk, oil, and eggs together with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 20 to 25 minutes (22 to 28 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean and cake springs back when lightly touched in center.
Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan. Cook over low heat until marshmallows are melted. Stir in coconut and spread on top of warm cake.

Mix butter 1 cup sugar and 1/2 cup milk in a small saucepan and bring to a boil. Stir in chocolate chips and spread over coconut mixture.  Sprinkle almonds on top of warm frosting and let cool.

5 from 1 reviews

Almond JOY Cake

 

Print

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

Creamy coconut, chocolate, and sliced almonds top a simply divine cake. Yeah, Almond JOY Cake is all that and more, for those who "feel like a nut!"

Author: Renée

Recipe type: Dessert

Cuisine: American

Serves: 24 servings

Ingredients

• 1 cup sliced almonds
• 1 Devil's Food Cake Mix
• 1 cup buttermilk
• ½ cup canola oil
• 3 eggs
• 2 cups sugar (divided)
• 24 large marshmallows
• 1½ cups milk (divided)
• 14 oz pkg. coconut
• 1 stick of butter
• 1½ cups of chocolate chips

Instructions

1. Spread almonds in a single layer in a shallow pan. Roast in a 350 oven for 8-10 minutes, stirring occasionally until fragrant. Almonds will continue to brown after removing from oven. Set aside.
2. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
3. In large bowl, beat cake ingredients; devils food mix, buttermilk, oil, and eggs together with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
4. Bake 20 to 25 minutes (22 to 28 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean and cake springs back when lightly touched in center.
5. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan. Cook over low heat until marshmallows are melted. Stir in coconut and spread on top of warm cake
6. Mix butter 1 cup sugar and ½ cup milk in a small saucepan and bring to a boil. Stir in chocolate chips and spread over coconut mixture.
7. Sprinkle almonds on top of warm frosting and let cool.

3.3.3077