Tuesday, March 1, 2011
Almond Joy Cake
1 3/4 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
For the topping, I used a recipe from cooks.com
14 oz. shredded coconut
1 1/2 c. sugar
1 1/2 c. chocolate chips
1 c. evaporated milk
1 c. sugar
24 lg. marshmallows
1 stick butter
1/2 c. evaporated milk
While cake is cooking, mix the following: 1 cup evaporated milk and 1 cup sugar. Bring to a boil and remove from heat. Add marshmallows. Stir until dissolved. Add coconut. Pour over hot cake until completely covered.
Heat the following until it boils: 1 1/2 cups sugar, 1/2 cup evaporated milk and butter. Remove from heat and stir in 1 1/2 cups chocolate chips until melted. Pour over cakes and top with almond chips.
Erika's Extras: There will be more topping than needed for most cakes. Just save the toppings to use on vanilla ice cream. Just warm up a little bit and add on top. Mmmm!
Extra tidbit: I shared a piece with my neighbor and she loved it so much she had me make it for her mom's birthday. Here it is in circular form. Still gorgeous!