Almond Joy Cake Mix Cookies Food

ALMOND JOY CAKE

Steps:

• Cake: Bake according to directions on Super Moist Betty Crocker German Chocolate Cake Mix in 9"x13" pan. Grease and flour pan. After allowing cake to to cool thoroughly, slice in half, making two thin layers. Lay top half aside carefully.
• Center: Cut up marshmallows with kitchen shears, (rub blades with margarine to prevent sticking).
• Boil margarine, milk, and sugar together for 3 minutes. Pour over marshmallows until melted. Add coconut and stir.
• Spread this mixture over bottom half of cake. Sprinkle generously with chopped almonds, if desired.
• Replace top half of cake.
• Icing: Combine sugar, milk and margarine, cook to soft ball stage or until candy thermometer reaches 238 degrees. Stir constantly to prevent scorching. Remove from heat, stir in chocolate chips, add marshmallow creme and vanilla flavoring. Beat until well blended.
• Cool, (not very much). Spread on cake. Sprinkle entire cake generously with almond pieces.
• Cake is better if it sits overnight.

ALMOND JOY CAKE MIX COOKIES

Steps:

• 1. Preheat oven to 350F.
• 2. Combine cake mix, egg, oil, and pina colada mix, and cut up candy bar.
• 3. Mix well and drop by teaspoons on greased cookie sheet.
• 4. Bake for 15 minutes or until done.

ALMOND JOY CAKE

Steps:

• Bake chocolate cake in 13 x 9-inch pan as directed on box using the water, vegetqable oil and eggs that are listed in above ingredients.
• Combine the 1 cup evaporated milk and the sugar in a medium saucepan.
• Bring to a boil and stir in marshmallows until melted.
• Add coconut; pour over cake while both are hot.
• Melt together the remaining milk, butter and chocolate chips.
• Stir until melted and add 1 cup toasted almond slices.
• Pour on top of warm cake.
• NOTE: This is better if made the day before serving.

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 COOKIES

Steps:

• Pre-heat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients, set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ALMOND JOY® COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Combine flour, baking soda, and salt in a bowl.
• Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract.
• Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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 CAKE

Steps:

• First Layer: Mix and bake cake according to directions.
• I would use a 13 x 9 pan.
• Second Layer: Combine 1 cup evaporated milk, 1 cup sugar, and 24 marshmallows in a saucepan and cook until all is melted.
• Take off heat and add coconut.
• Pour over warm cake.
• Third Layer: Bring to a boil the 1-1/2 cups sugar, and margarine.
• Remove from heat and add chocolate chips.
• Stir until melted and spoon over cake to ice it.
• Top with nuts.
• Refrigerate.

ALMOND JOY CAKE

Steps:

• Prepare cake mix according to cake mix instructions and bake in a 9x13" pan or a 9x13" brownie pan. You may also substitute a brownie mix for the cake mix.
• Ten minutes before the cake or brownies are done, cook butter, sugar, evaporated milk, and marshmallows for 10 minutes.
• Remove from heat and mix in coconut and almonds.
• Pour over cake while still warm.
• Cool.
• Frost with any dark chocolate frosting (make your own homemade frosting or use store bought).

ALMOND JOY CAKE

Steps:

• Mix cake and bake as directed for one 9x13 pan.
• In a saucepan combine 1/2 can of the evaporated milk, and 1 1/2 cups of the sugar.
• Bring mixture to a rapid boil.
• Quickly remove from the heat and add marshmallows.
• Stir until melted and then add coconut.
• Pour this mixture over the baked cake.
• In a saucepan combine the remaining sugar (1 cup) and remaining evaporated milk.
• Bring to a boil.
• Remove from heat and add butter and chocolate chips.
• Stir until melted and add almonds.
• Pour over the top of the cake.
• Chill for at least 2 hours.
• Best if made a day prior to serving.

ALMOND JOY® COOKIE BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix cake mix, butter, and egg together in a bowl until evenly mixed and crumbly; press into the prepared baking dish.
• Bake in the preheated oven until edges of crust begin to crisp, 10 to 12 minutes.
• Place marshmallows in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds. Stir condensed milk, coconut, and almonds into melted marshmallows; spread filling evenly over crust.
• Combine butterscotch chips and chocolate chips in a microwave-safe bowl; heat in microwave, stirring every 20 to 30 seconds, until melted, about 1 minute. Spread mixture evenly over filling. Refrigerate until chocolate hardens, at least 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.