ALMOND JOY CAKE

Almond Joy Cake image

This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 12

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Ingredients

1 package devil's food cake mix (regular size)
1 cup buttermilk
4 large eggs, room temperature
1/3 cup canola oil
20 large marshmallows
1 cup sugar
1 cup evaporated milk
2 tablespoons cornstarch
3-1/2 cups sweetened shredded coconut
1 cup chopped almonds
1 can (16 ounces) chocolate fudge frosting
Optional: large coconut flakes and toasted whole almonds

Steps:

Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.