Almond Joy Sheet Cake Recipes

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 SHEET CAKE

Steps:

• In a large saucepan on medium high heat, melt together 4 TBL Cocoa, 1 cup water, and 1 1/2 sticks margarine.
• Turn off heat and let cool.
• In a medium bowl mix together 2 cups sugar, 2 cups flour, 1/2 tsp. salt and 1 tsp. soda.
• In a small bowl mix together 2 eggs and 1/2 cup buttermilk.
• To your cooled cocoa and butter mixture, whisk in 1/3 flour mixture.
• Once combined, add 1/2 egg and buttermilk mixture and whisk together.
• Continue adding dry and wet ingredients, ending with dry ingredients.
• Pour into a greased jelly roll pan and bake at 350 degrees for 20 - 22 mins.
• Let cool.
• In a bowl mix together coconut, sweetened condensed milk vanilla and powdered sugar.
• If mixture seems too thick, add milk a tablespoon at a time.
• Drop coconut mixture by spoonfuls over the entire cake and spread gently, I used my hands to help.
• Melt buuter, cocoa and milk in a medium saucepan on the stove.
• Add vanilla and powdered sugar and whisk until all combined.
• Quickly while it's still warm, spread over coconut layer.
• Sprinkle sliced almonds on top.

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.