Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Cakes Chocolate >> Almond Joy 03

Print this Recipe    Almond Joy 03

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.