| This recipe is liked by 6 person(s). |
Almond Joy Cake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Rose Teapot
| Double Fudge Cake: | |
| 1/2 c. | cocoa |
| 1 c. | water |
| 1 stick | butter |
| 1/2 c. | shortening |
| 2 c. | flour, sifted |
| 2 c. | sugar |
| 1 tsp. | salt |
| 1 tsp. | baking soda |
| 1 tsp. | vanilla |
| 1/2 c. | buttermilk |
| 2 | eggs, beaten |
| First Filling: | |
| 1 c. | evaporated milk |
| 1 c. | sugar |
| 30 large | marshmallows |
| 3 c. | flaked coconut |
| Second Filling: | |
| 1 stick | butter |
| 1/2 c. | evaporated milk |
| 1 1/2 c. | semi-sweet chocolate chips |
| 1 c. | chopped almonds |
FOR CAKE: Do not use mixer. In a large saucepan, heat the cocoa, water, butter and shortening until melted. In a large bowl, sift together the flour, sugar, salt. Add to the cocoa mixture. Stir well. Stir baking soda and vanilla into buttermilk and add to flour mixture. Then add eggs and beat well. Bake in greased and floured 9x13 pan at 350 degrees for about 30 minutes. Cool.
FIRST FILLING: Bring to a boil the canned milk and sugar over medium heat. Slowly stir in marshmallows; cook until melted. Remove from heat and add coconut. cool thoroughly. Spread on completely cooled cake.
SECOND FILLING (After first filling is set and cooled): Melt butter, milk and chocolate over low heat. Stir until smooth. Add almonds. Spread over coconut filling. Cool.
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