Almond Joy Cake

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Title: Almond Joy Cake
Yield: 1 Servings
Categories: Cakes


1 Chocolate pudding cake mix;
-Prepared as

1 c Undiluted Pet evaporated
-milk; (see note)
1 c Sugar
24 lg Marshmallows
14 oz Coconut

1 1/2 Sticks margarine
1/2 c Undiluted Pet evaporated
-milk; (see note)
1 1/2 c Chocolate chips
1 c Nuts; optional

NOTE Regarding Pet evaporated milk: PET is a brand of evaporated milk. I
use other brands with equal success in this cake. For those of you who do
not have access to the chocolate pudding cake mixes, any moist chocolate
cake baked from scratch will work equally well.

CAKE--Prepare cake mix as directed and bake.

FILLING--Heat 1 cup milk, sugar, and marshmallows until melted; add
coconut. While cake is hot, cover completely with filling. Let set while
preparing frosting.

FROSTING--In saucepan heat 1 1/2 cup sugar, 1/2 cup milk and margarine
until it starts to boil; add chocolate chips. Stir until melted; add nuts,
if desired. Pour over cake.

>From Carole: This is a tried and true cake and very rich. I bake the cake
in a 9X13 sheet cake pan. Make sure the pan is deep enough to hold all
three layers. After frosting the cake, I place almonds over the cake,
insuring that when cut, each serving includes an almond. You can use either
slivered or whole. It really does taste like an almond joy! I found this
recipe in the Oklahoma Christian College Women's Association of OKC 1985
Cookbook. Enjoy!

Typed for you by Carole Jarvis on 10/27/97 and formatted with MC_Buster.
Per serving: 7158 Calories; 233g Fat (27% calories from fat); 61g Protein;
1321g Carbohydrate; 0mg Cholesterol; 672mg Sodium

Recipe by: Vicki Coffman

From The Chocolate Archives, Dec 1997,