Almond Joy Sheet Cake Recipes

ALMOND JOY SHEET CAKE

Steps:

• In a large saucepan on medium high heat, melt together 4 TBL Cocoa, 1 cup water, and 1 1/2 sticks margarine.
• Turn off heat and let cool.
• In a medium bowl mix together 2 cups sugar, 2 cups flour, 1/2 tsp. salt and 1 tsp. soda.
• In a small bowl mix together 2 eggs and 1/2 cup buttermilk.
• To your cooled cocoa and butter mixture, whisk in 1/3 flour mixture.
• Once combined, add 1/2 egg and buttermilk mixture and whisk together.
• Continue adding dry and wet ingredients, ending with dry ingredients.
• Pour into a greased jelly roll pan and bake at 350 degrees for 20 - 22 mins.
• Let cool.
• In a bowl mix together coconut, sweetened condensed milk vanilla and powdered sugar.
• If mixture seems too thick, add milk a tablespoon at a time.
• Drop coconut mixture by spoonfuls over the entire cake and spread gently, I used my hands to help.
• Melt buuter, cocoa and milk in a medium saucepan on the stove.
• Add vanilla and powdered sugar and whisk until all combined.
• Quickly while it's still warm, spread over coconut layer.
• Sprinkle sliced almonds on top.

ALMOND JOY CAKE

Steps:

• Place the chocolate chips in a medium bowl. In a small saucepan heat 1 ½ cups heavy cream until just simmering. Pour heated cream over chocolate chips. Let sit for 1 minute and then stir until chocolate is smooth, melted, and well mixed.
• Set the ganache aside to cool and thicken while making and cooling cakes. The ganache will be ready to use when it holds shape and is spreadable (can take up to 2 hours). You can also speed up process by placing it in the refrigerator, just make sure to stir every 15 minutes.
• Preheat oven to 325ºF. Spray THREE 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray again and set aside.
• In a large bowl place sugar, softened butter, and vegetable oil. Beat until well blended, about 2 minutes. Add the room temperature egg yolks, one at a time, beating well between each addition. Mix in vanilla, coconut, and almond extracts.
• In a separate bowl whisk together flour, baking powder, baking soda, and salt. Add about ⅓ flour mixture to creamed butter mixture, beat well. Then add ⅓ buttermilk and beat well. Continue alternating between flour and buttermilk, beating between each addition, until all is added. Stir in the coconut and set the batter aside.
• In a separate bowl, with a clean, dry beaters, beat together egg whites and cream of tarter until stiff peaks form. Fold ¼ of beaten egg whites into cake batter. Then gently fold in the remaining whites until no streaks remain.
• Divide and spread batter between three prepared cake pans. Bake for 25-30 minutes or until toothpick inserted in middle comes out clean (if using gluten free flour, it usually takes a few minutes longer to bake). Cool in pans 10 minutes and then turn onto wire racks to cool completely.
• In a medium bowl beat together cream cheese, powdered sugar, heavy cream, and extract until smooth and fluffy, about 2 minutes on high. Fold in whipped topping (or whipped cream) and coconut. Cover and store in refrigerator until ready to frost cake.
• Place one layer of cake on serving platter or cake stand. Spread a layer of ganache on cake and then a layer of coconut frosting. Sprinkle with about 1 tablespoon of toasted almonds. Repeat with second layer.
• Place third layer on top. Use remaining coconut frosting to spread over top and sides of cake.
• Transfer the remaining chocolate ganache to a microwave safe bowl. Heat ganache for 15 seconds, or until JUST pourable. Pour ganache on top and use an offset spatula to spread to sides, allowing it to drip down side of cake. Sprinkle ganache with remaining almonds. Store leftovers in the refrigerator, but serve at room temperature for best taste and texture.
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ALMOND JOY CAKE

Steps:

• Prepare cake mix according to box directions in a 9x13-inch pan.
• Bring milk and 1 cup sugar to a boil in a medium saucepan. Boil 1 minute.
• Reduce heat and add marshmallows. Stir until completely melted.
• Stir in coconut. Pour mixture on top of warm cake.
• Bring 1 1/2 cups sugar, evaporated milk, and butter to a boil in a medium saucepan. Remove from heat and stir in chocolate chips until smooth. Pour over coconut layer.
• Sprinkle almonds on top.

ALMOND JOY® CAKE

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.