Chocolate Almond Joy Poke Cake Recipes

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 POKE CAKE

Steps:

• Preheat oven to 350°F and grease a 9x13" pan.
• Prepare the cake according to package instructions for a 9x13" pan and bake.
• While the cake is in the oven, whisk together the cream of coconut and the sweetened condensed milk; set aside.
• Immediately after removing it from the oven, poke holes in the cake with the end of a wooden spoon or a sturdy straw.
• Pour the sweetened condensed milk mixture over the warm cake and cover with 1 1/2 cups of the coconut (save the rest for topping!).
• Let cool for at least two hours.
• *Spread the remaining coconut and slivered almonds on a parchment-lined baking sheet. Bake in a 325°F oven for 5-7 minutes, or until golden brown; let cool.
• Spread the whipped topping over the cake and sprinkle with toasted coconut and almonds.

CHOCOLATE ALMOND JOY POKE CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13" pan with non-stick baking spray. Set aside.
• With a hand or stand mixer, mix the cake mix 1/2 c. of the cream of coconut, water, eggs, and oil. Mix until smooth. Pour batter into the prepared pan, and bake for 26-30 minutes or until toothpick inserted into the center of the cake comes out clean and crumb-free.
• Remove cake from the oven. While still hot, poke holes into the hot cake with the back of a wooden spoon or chopstick. While cake is still warm, drizzle int the second 1/2 cup portion of the cream of coconut. Let cake cool and come to room temperature.
• Fold the remaining 1/2 cup portion of the cream of coconut into the thawed whipped topping. Spread over the top of the cooled cake. Sprinkle with coconut and almonds. Drizzle the hot fudge topping over the cake. Refrigerate for at least 1 hour before serving.