Almond Joy Cupcakes Recipes

ALMOND JOY® CAKE

Almond Joy® Cake image

My 12-year-old granddaughter, Annalise, made this for a church party and won the contest for best dessert. It is more yummy than the candy bar it is named after!

Provided by jillstauffer

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h21m

Yield 16

Number Of Ingredients 14

Ingredients

cooking spray
1 package chocolate cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 cup evaporated milk
1 cup white sugar
26 large marshmallows
1 (14 ounce) bag shredded coconut
½ cup evaporated milk
½ cup butter
½ cup white sugar
1 cup chocolate chips
½ cup whole almonds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
Cool cake until coconut layer and chocolate layer are set, about 30 minutes.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 44.1 g, Cholesterol 57 mg, Fat 34.5 g, Fiber 5.2 g, Protein 6.2 g, SaturatedFat 22 g, Sodium 99.2 mg, Sugar 35.7 g

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