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Recipe Name: Almond Joy Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 1

1 Chocolate pudding cake mix
Prepared as
1 Cup(s) Undiluted Pet evaporated
milk see note
1 Cup(s) Sugar
24 Marshmallows
14 Ounce(s) Coconut
1 1/2 Sticks margarine
1 1/2 Cup(s) Chocolate chips
1 Cup(s) 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,

Nutrition (calculated from recipe ingredients)
Calories: 6212
Calories From Fat: 2999
Total Fat: 356.7g
Cholesterol: 2.4mg
Sodium: 2865.1mg
Potassium: 2518.8mg
Carbohydrates: 776.8g
Fiber: 75.4g
Sugar: 470g
Protein: 61.6g

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