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"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 is from GENOVA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box German chocolate cake mix
10 miniature Almond Joy bars, cut in half
1 cup coconut flakes
1 cup pecans, chopped
1 8oz. cream cheese, room temperature
2 cups powdered sugar
1 stick butter, softened

Glaze:
1/2 stick of butter, melted
1/4 cup cocoa
1/2 cup milk
1/2 cup powdered sugar
1/2 tsp. almond extract
Directions:
Directions:
Prepare cake mix as directed. Set aside. Fold in Almond Joy pieces. In a 9 x 13 pammed cake pan, sprinkle coconut and pecans. Pour cake mixture over coconut and pecans. Blend together cream cheese, powdered sugar, and butter. Dollop over cake. Bake at 350º for about 40 minutes.

Glaze:
Combine all ingredients and blend well.

When the cake is done, remove from oven and poke the top with a fork. Pour glaze over the top and let it melt into the cake. Serve warm with ice cream or whipping cream.
Personal Notes:
Personal Notes:
This is adapted from a Paula Dean recipe. She can really cook. If you love coconut and dark chocolate, bake this!!!

 

 

 

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