Almond Joy Cake

Do you like Almond Joy candy bars? Then you will go gaga over this cake! If you aren't big into making cakes by scratch, you can use a chocolate box cake, but I don't recommend those....the ingredients in them are horrible! I have altered this recipe to suit my family...I've "tried" to make it "healthier!" :) Some recipes call for evaporated milk (I used half & half)
The cake recipe is actually from one of my Julia Childs cookbooks. It's yummy by itself.



Almond Joy Cake

The Cake:
1- 1/2 cups sugar
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, separated
2 large egg whites
1/2 cup canola oil
1/2 cup water
1 teaspoon vanilla
Preheat oven to 350. Oil & flour a 9x13 pan.
Sift together 1 cup sugar, flour, cocoa, baking powder, baking soda & salt. Set aside.
In a large bowl, whisk together, egg yolks, oil, water & vanilla until blended. Whisk dry ingredients into yolk mixture until blended. Set aside.
Beat all 6 egg white until fluffy & then add 1/2 cup sugar. Beat until stiff peaks. Fold 1/3 of whites into chocolate batter to lighten it then turn chocolate mixture into remaining white and fold it in gently.
Place in pan and cook 35-40 minutes.

Coconut Filling:
1/2 cup half & half
1 entire bag mini marshmallows
3 cups sweetened coconut
In a saucepan, stir together half & half and 1/2 cup sugar; bring to a boil. Remove from heat & add marshmallows until the melt. Add coconut, stir well and then spread on top of warm cake.

Chocolate Topping:
1/2 cup half & half
1/2 stick land o' lakes unsalted butter
1- 1/2 cup chocolate chips
1/2 teaspoon vanilla
1 cup sliced Almonds
In a saucepan combine 1/2 cup half & half, 1/2 cup sugar & butter and bring to boil. Remove from heat and add chocolate chips. Melt until smooth. Add vanilla. Add about 3/4 cups almonds, stir & pour that over coconut layer.
Sprinkle remaining almonds over the top of cake. Refrigerate to firm it up. Let cool completely before cutting.


ENJOY!