"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

ALMOND JOY CAKE Recipe

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This recipe for ALMOND JOY CAKE, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Fazendine
Added: Wednesday, May 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 - 2 layer Devil Food Cake Mix
1 C. Sugar
1/3 C. Milk
24 Lg. Marshmallows
1 - 3 oz. can of Coconut
1 C. Sugar
1/3 C. Milk
5 T. Butter
1 C. Chocolate Chips

Directions:
Directions:
Bake cake to box directions in 2 - 8 in. pans. Remove to wire racks, cool completely. Heat 1 cup sugar and 1/3 cup milk until sugar is dissolved. Stir in marshmallows until melted. Stir in coconut, cool slightly. Split cooled cake in 2 layers. Spread coconut mixture between layers. Bring 1 cup sugar, 1/3 cup milk and butter to a boil, stirring constantly. Cook 1 minute, stir in chocolate chips, stir until melted. Let stand until slightly cool, but not set. Spread over top and sides of cake. Cover cake with sliced almonds.

 

 

 

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