Almondjoylayercake Recipes

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 POKE CAKE RECIPE - (4.3/5)

Steps:

• Bake the cake according to package directions using a 9x13-in. baking pan. Mix the pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Sprinkle with almonds. Let cake cool completely. Spread the Cool Whip evenly over the top of the cake. Sprinkle the coconut evenly over the top. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

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.

ALMOND JOY LAYER CAKE

Steps:

• Preheat the oven to 325. Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment.
• In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whist in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 ½ cups granulated sugar, 2 teaspoons vanilla and ½ teaspoons salt. Whisk in 1 egg at a time, beating well after each addition.
• In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
• While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
• In a saucepan, combine ¾ cup cream, the remaining ¾ cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons vanilla and 3 packed cups coconut. When cool, fold in the 1 ½ cups almonds.
• Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for at least 4 hours to firm up.
• Whip the remaining 2 ¼ cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top and or sides with the remaining almonds.

ALMOND JOY CAKE

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.

ALMOND JOY CHEESECAKE

Steps:

• For crust: Preheat oven to 350°F.
• Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
• Add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
• Press crust mixture over bottom and 2 inches up sides of prepared pan.
• Bake until set, about 10 minutes.
• Lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
• Using an electric mixer, beat cream cheese, sugar and extract in a large bowl to blend.
• Beat in cream of coconut, shredded coconut and flour.
• Add eggs 1 at a time, beating until just combined.
• Pour filling into crust.
• Bake in a water bath until center is almost set, about 1 hour 15 minutes.
• Turn oven off and let cheesecake cool slowly in the oven for another 30 minutes.
• Transfer to a rack and cool for at least 30 minutes.
• Cover and chill overnight.
• For topping: Bring cream and corn syrup to simmer in medium saucepan.
• Remove from heat.
• Add chocolate chips; whisk until smooth.
• Cool to room temperature.
• Pour topping over cake.
• Sprinkle top with almonds and coconut.
• Chill until topping is set, about 2 hours.
• (Can be made 2 days ahead; covered tightly and refrigerated or it can be frozen for up to 2 weeks)