LOCATION: Recipes >> Cakes Chocolate >> Almond Joy 03
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Almond Joy 03
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ALMOND JOY CAKE
Bake cake according to directions on Betty Crocker German Chocolate
Cake Mix in 9"x13" pan. Grease and flour pan. After allowing cake
to to cool thoroughly, slice in half, making two thin layers. Lay
top half aside carefully.
1/2 cup margarine
3/4 cup milk
3/4 cup sugar
24 lg. marshmallows (cut up)
14 ounces flaked coconut
chopped almonds - optional
Cut up marshmallows with kitchen shears, (rub blades with margarine
to prevent sticking). Boil margarine, milk, and 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.
Icing:
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 tsp. vanilla flavoring
6 oz. Semi-sweet chocolate chips
1 (7 oz) jar marshmallow creme
Combine sugar, milk and margarine, cook to soft ball stage or until
candy thermometer reaches 238 degrees. Stir constantly to prevent
scorching. Remove from heat, stir in chocolate chips, add marshmallow
creme and vanilla flavoring. Beat until well blended. Cool, (not
very much). Spread on cake. Sprinkle entire cake generously with
almond pieces. Cake is better if it sits overnight.
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