RCI-BR.004.0009.001
Almond Joy Cake
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Patrick Estate in Canton, Texas in 1981.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- chocolate cake mix1 unit
- 1 small
- 1 cup
- 1½ cups
- ½ cup
- 14 ounces
- ½ cup
- 1 unit
- 12 ounces
- 1 pound
Method
1
Preheat oven to 350°F and prepare a 9x13 inch baking dish by greasing or lining with parchment paper.
2
Prepare the chocolate cake mix according to package directions and pour the batter into the prepared baking dish.
2 minutes
3
Bake the cake for 25-30 minutes until a toothpick inserted in the center comes out clean.
28 minutes
4
While the cake bakes, whisk together the instant chocolate pudding and evaporated milk in a bowl until thickened, then set aside.
5
In a saucepan, combine the butter, sugar, and milk over medium heat, stirring constantly until the butter melts and sugar dissolves.
5 minutes
6
Remove the hot cake from the oven and immediately spread the chocolate pudding mixture evenly over the cake using a spatula or knife.
7
Sprinkle the miniature marshmallows and flaked coconut evenly over the pudding layer, then pour the warm butter-sugar mixture over the top.
8
Scatter the chopped almonds across the entire surface, followed by the chocolate chips.
9
Return the cake to the oven and bake for 10-12 minutes until the marshmallows are slightly puffed and the chocolate chips begin to melt.
11 minutes
10
Remove from the oven and allow the cake to cool completely before serving, approximately 30-45 minutes, so the toppings can set properly.