Almond Joy Cake

by Carole

Servings: 18 servings

INGREDIENTS

1 chocolate pudding cake mix

Filling:
1 cup undiluted Pet evaporated milk
1 cup sugar
24 large marshmallows
14 oz. coconut

Frosting:
1-1/2 sticks margarine
1/2 cup undiluted Pet evaporated milk
1-1/2 cups chocolate chips
1 cup nuts (optional)

INSTRUCTIONS

Prepare cake mix as directed and bake.

Filling:
Heat 1 cup milk, sugar, and marshmallows until melted; add coconut. While cake is hot, cover completely with filling. Let set while preparing frosting.

Frosting:
In saucepan heat 1-1/2 cups sugar, 1/2 cup milk and margarine until it starts to boil; add chocolate chips. Stir until melted; add nuts, if desired. Pour over cake.

CHEF COMMENTS

This is a tried and true cake and very rich. I bake the cake in a 9x13-inch sheet cake pan. Make sure the pan is deep enough to hold all three layers. After frosting the cake, I place almonds over the cake, insuring that when cut, each serving includes an almond. You can use either slivered or whole. It really does taste like an almond joy!

NOTE: Regarding Pet evaporated milk: PET is a brand of evaporated milk. I use other brands with equal success in this cake. For those of you who do not have access to the chocolate pudding cake mixes, any moist chocolate cake baked from scratch will work equally well.

Tagged: almondcake, cakes, desserts add tags

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