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Almond Joy Cake (+Video)
Almond Joy Cake is an easy and delicious cake that is inspired by the Almond Joy Candy Bar. Chocolate cake mix with a creamy coconut topping!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
592
kcal
Author
Brandie @ The Country Cook
Ingredients
15.25
ounce
box chocolate cake mix
(chocolate fudge or devil's food cake)
ingredients needed to make cake; eggs, oil and water
14
ounce
can sweetened condensed milk
7
ounce
bag sweetened coconut flakes
12
ounce
bag chocolate chips
(milk or semi-sweet)
½
cup
(1 stick) salted butter
2
ounce
bag sliced or slivered almonds
⅓
cup
milk,
2% or higher
Instructions
Bake cake according to directions on the back of the box (using a 9x13-inch baking dish).
While the cake is still warm, gently poke holes in the cake using a fork.
In a bowl, combine sweetened condensed milk and sweetened coconut flakes.
Pour this mixture over the warm cake. Some of the condensed milk should seep a bit into those holes.
In a medium saucepan over medium heat, melt butter along with chocolate chips and milk.
Stir until smooth and completely melted. Do not let this mixture come to a boil.
Take chocolate mixture off of heat and pour on top of cake. Use the back of a spoon to help spread it out evenly.
Then top with sliced almonds.
Video
Notes
To make this a bit easier to cut into, you can pop the cake in the fridge for about an hour or so to let the chocolate cool and set up a bit.
Some folks may like this with toasted nuts on top. I prefer the raw almonds but feel free to toast them if that is your preference.
Nutrition
Calories:
592
kcal
|
Carbohydrates:
73
g
|
Protein:
9
g
|
Fat:
31
g
|
Sodium:
491
mg
|
Fiber:
3
g
|
Sugar:
56
g