Yummy Almond Joy Cake
If you love Almond Joy candy bars, you'll really go nuts for this yummy cake! It's like a soft, moist version of that candy bar. Just pour a tall glass of milk, cut yourself a big piece, and dig in!
Cake is better if it sits overnight.
This is a terrific cake to make with leftover Halloween candy. For more great ideas on how to bake with leftover Halloween candy, click here.
- 1 box Betty Crocker German Chocolate Cake Mix
- 1/2 cup margarine
- 3/4 cup milk
- 3/4 cup sugar
- 24 large marshmallows, cut up
- 14 ounces flaked coconut
- chopped almonds (optional)
- 3 cups sugar
- 3/4 cup margarine
- 2/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate chips
- 1 7-ounce jar marshmallow creme
- Bake cake according to package directions in a 9"x13" greased and floured baking pan.
- After allowing cake to to cool thoroughly, slice in half, making two thin layers. Lay the top half aside carefully.
- Cut up marshmallows with kitchen shears, rubbing blades beforehand with margarine to prevent sticking.
- Boil 1/2 cup margarine, milk, and 3/4 cup sugar together for 3 minutes; pour over marshmallows until melted.
- Add coconut and stir.
- Spread this mixture over bottom half of cake.
- Sprinkle generously with chopped almonds, if desired.
- Replace top half of cake.
- Combine 3 cups of sugar, milk and 3/4 cup margarine in a saucepan, cooking to soft ball stage or until candy thermometer reaches 238F degrees. Stir constantly to prevent scorching.
- Remove from heat and stir in chocolate chips.
- Add marshmallow creme and vanilla; beat until well blended.
- Cool slightly and spread on cake.
- Sprinkle entire cake generously with almond pieces.