almond joy cake recipes
Spray a 13 x 9 inch baking pan with cooking spray. Spread the coconut mixture on the cake.
Almond Joy Layer Cake Chocolate Coconut Almond Cake Recipe Recipe Almond Cake Recipe Cake Filling Recipes Delicious Cake Recipes
Preheat oven to 325º and spray an 8 or 9 springform pan with cooking spray.
. Grease and line two 9 x 13 x 2 inch baking pans then divide the cake batter between the two pans equally. Beat with an electric mixer on medium speed for about 2 minutes until smooth. Mix cake according to package instructions.
Ingredients cooking spray 1 package chocolate cake mix such as Duncan Hines 1 cup water 3 eggs ⅓ cup vegetable oil 1 cup evaporated milk 1 cup white sugar 26 large marshmallows 1 14 ounce bag shredded coconut ½ cup evaporated milk ½ cup butter ½ cup white sugar 1 cup chocolate chips ½ cup whole. Make a well in the center pour in the chocolate mixture and stir until smooth. Sprinkle ½ amount coconut on the bottom of the pan followed by almonds.
Combine chocolate cake mix water eggs and oil in a large bowl. Stir until melted and then add coconut. Finally sprinkle 12 a cup of toasted sliced almonds on top.
Let cool for at least two hours. Bake in the preheated oven for about 26 to 31 minutes until a toothpick inserted into the center comes out clean. Preheat the oven to 350F.
The cake layers are held together with a lightly sweet mocha frosting of cocoa and coconut cream. Mix cake and bake as directed for one 9x13 pan. In a large bowl using a hand mixer or in a stand mixer using the paddle attachment beat.
Bring mixture to a rapid boil. In a large bowl stir the flour baking powder and baking soda together. Place one cake layer on a serving plate top side down and flat side up.
Scrape the batter in the prepared pan and bake in the lower third of the oven for about 30 minutes or until firm in the center. Pour batter into the prepared cake pan. Bake in a 325F oven for 5-7 minutes or until golden brown.
After allowing cake to to cool thoroughly slice in half making two thin layers. Quickly remove from the heat and add marshmallows. Pour the sweetened condensed milk mixture over the warm cake and cover with 1 ½ cups of the coconut save the rest for topping.
The simplicity of this cake is undeniably delicious. Lay top half aside carefully. Pour this mixture over the baked cake.
Vegan Mocha Layer Cake. Boil margarine milk and sugar together for 3 minutes. Spread it on top of the coconut layer.
Rich decadent and a treat for any occasion this vegan mocha cake is the perfect pairing of chocolate and espresso. In a saucepan combine 12 can of the evaporated milk and 1 12 cups of the sugar. The next step is to make a wonderful chocolate frosting out of butter evaporated milk and semi-sweet chocolate chips.
Stir in 1 packed cup coconut. Bake at 350 F for 15 - 20 minutes and allow to cool at room temperature. Cut up marshmallows with kitchen shears rub blades with margarine to prevent sticking.
Add the sugar-cocoa to the cream cheese mixture a little at a time beating on low speed until well blended. Prepare the cake mix batter per the instructions on the box using the amounts called for of water oil and eggs. Beat in the vanilla and almond extracts then continue beating the frosting until very creamy.
Grease and flour pan. You need to add the filling and frosting once the cake has cooled. Spread the remaining coconut and slivered almonds on a parchment-lined baking sheet.
Pour over marshmallows until melted.
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