ALMOND JOY CAKE
A delicious cake that tastes like my favorite candy bar. Servings are approximate depending on the size of the slices.
Provided by dojemi
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
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
What a great idea to make with a cake mix, and it tastes like Almond Joys. Simple recipe that looks like you slaved all day in the kitchen. Serving size is estimated.
Provided by AmyZoe
Categories < 4 Hours
Time 1h10m
Yield 12-14 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 611.7, Fat 39.9, SaturatedFat 23.6, Cholesterol 24.4, Sodium 495.4, Carbohydrate 63.7, Fiber 6.9, Sugar 39.3, Protein 8.1
ALMOND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.
ALMOND JOY CAKE
This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.
ALMOND JOY® CAKE
My 12-year-old granddaughter, Annalise, made this for a church party and won the contest for best dessert. It is more yummy than the candy bar it is named after!
Provided by jillstauffer
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h21m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 44.1 g, Cholesterol 57 mg, Fat 34.5 g, Fiber 5.2 g, Protein 6.2 g, SaturatedFat 22 g, Sodium 99.2 mg, Sugar 35.7 g
ALMOND JOY CHEESECAKE
I took this recipe from a Bon Appetit recipe. I like to bake cheesecakes at a lower temperature than most recipes call for--so I lower the baking temperature, use a water bath for moisture and let the cheesecake cool more slowly in the cooling oven. You get less cracks and the texture is creamier and smoother.
Provided by ORBaker
Categories Cheesecake
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 17
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)
Nutrition Facts : Calories 797, Fat 57.5, SaturatedFat 32.8, Cholesterol 171.7, Sodium 356.8, Carbohydrate 66.4, Fiber 3.4, Sugar 51.9, Protein 11.3
ALMOND JOY CHEESECAKE
Categories Cake Mixer Chocolate Nut Dessert Bake Christmas Thanksgiving Valentine's Day Kid-Friendly Mother's Day Graduation Father's Day Cream Cheese Coconut Almond Anniversary Family Reunion Shower Chill Party Potluck Bon Appétit Small Plates
Yield Makes 10-12 servings
Number Of Ingredients 17
Steps:
- For crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. FInely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
- For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
- For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
- Run small knife around sides of cake to loosen. Release pan sides.
ALMOND JOY LAYER CAKE
This is an absolutely fabulous recipe in both the taste and looks department. It was straight forward to follow and came from Rachael Ray's magazine "Everyday". If you like chocolate, coconut and almonds you will love this cake. It is very moist and flavourful! The only thing I changed was that I used semisweet chocolate chips instead of a chopped chocolate bar.
Provided by hannahvankirk
Categories Dessert
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 811.4, Fat 54.8, SaturatedFat 32.7, Cholesterol 148.3, Sodium 379, Carbohydrate 78.8, Fiber 6.6, Sugar 56, Protein 10.6
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5/5 (7)Category DessertCuisine AmericanEstimated Reading Time 4 mins
- Prepare and cook cake mix in a 9 x 13 baking pan according to package directions. (You can use any chocolate cake mix. I used a 15.25 ounce Betty Crocker Super Moist Devils Food Cake Mix. I also substituted milk in place of the water called for in the mix directions and added a teaspoon of almond extract and 1/2 cup chopped almonds.)
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- Bring the evaporated milk, butter and sugar to a boil on top of the stove. Remove and stir in chocolate chips until melted. Stir in chopped almonds. Spread over coconut filling on cake.
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