Almond Joy Cake

Recently my sisters came to visit me here in Pensacola, one sister (Donna)  from Missouri, and my other sister (Dianna)  from Georgia.  I asked my sister Donna what kind of cake she would like and she said chocolate cake.  I then asked my younger sister Dianna what kind of cake she would like, and she said coconut cake;  so, what better cake to make to satisfy both my sisters?…an Almond Joy Cake!  This chocolate cake uses a boxed cake mix, but you also add other ingredient’s to the cake mix to make it yours!  So now you can say it’s almost scratch! lol  You will not be disappointed in this cake, both my sisters’ loved this cake!

 Ingredients:

1 box Chocolate Fudge Cake Mix (I use Duncan Hines)

1 small package Jello instant chocolate pudding mix

1 cup sour cream (room temperature)

1 cup vegetable oil

1 eggs, beaten (room temperature)

1/2 cup milk (room temperature)

1 teaspoon vanilla

1 Tablespoon instant coffee granules

1/2 cup coconut

1 bag sliced almonds (slivers)

1 cup chopped roasted almonds

Additional coconut for decorating cake

1 bag candy coated almonds (for decoration)

 

Directions:                                             

Preheat oven to 350 degrees F. 

Place whole almonds on a cookie sheet and place in oven till lightly roasted.  Remove from oven and let cool while you make the cake portion.

In a large bowl, mix together everything except roasted almonds. Batter will be thick.  Once the almonds are cool, chop and add to cake mixture.

Pour batter into two lightly greased and floured  9-inch pans.

For baking  time, bake according to package instructions on the back of the Duncan Hines Fudge Cake mix box.  Check on cake the last 5 minutes to check for doneness.  When toothpick inserted in the center comes out clean, cake is done. 

Remove from oven and cool on a wire rack for 10-15 minutes.  Invert on wire rack and let cool completely.  Ice as directed.

 

 Marshmallow Frosting

4 large egg whites

1 cup granulated sugar

1/8 teaspoon salt (or a pinch)

1 teaspoon vanilla (real, not artificial)

 

Directions:

Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water or double boiler.

Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. {It takes around 5 minutes}.

Pour the mixture into a bigger bowl and beat with an electric mixer for 7-10 minutes. {Add the vanilla while beating}.  It will seem like mixture will not get thick, but it will.  This icing is so creamy and fluffy.

Assembling Cake: 

Ice bottom layer of cake, then sprinkle with coconut and almond slivers.  Place second layer on top and ice.  Press coconut all over the cake, pressing into the marshmallow frosting.  Start at the bottom of the cake to start pressing in the coconut and work your way up to the top.  You can do this over wax paper or foil so you can use what falls off as you apply the coconut. Decorate top of cake with whole candy coated almonds and place candy coated almonds around the bottom of cake. 

 

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