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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 Harris Western Center 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 chocolate cake mix
1 1/2 c. Milnot (brand of evaporated milk)
2 1/2 c. sugar
26 lg. marshmallows
14 oz. pkg coconut
1 stick butter
6 oz. pkg chocolate chip morsels
1 pkg (2 1/2 or 3 oz.) sliced almonds
Directions:
Directions:
Bake chocolate cake as directed but in jelly roll pan.
While baking cake, melt 1 c. Milnot, 1 c. sugar, and marshmallows. When melted, add coconut and pour over cake while still hot.
Mix together butter, 1 1/2 c. sugar, and 1/2 c. Milnot and bring to a boil. Remove from heat and stir in chocolate chips; stirring until dissolved. Mix in almonds and pour over cake. Let cool.
Personal Notes:
Personal Notes:
This cake can also be frozen.

 

 

 

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