Recipe by Leslie Tx
"Easy to make chocolate cake covered with a delectable topping of coconut, almonds, and chocolate."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
devil's food cake mix
1 (12 fluid ounce) can
2 1/2 cups
1 (14 ounce) package
semisweet chocolate chips
sliced almonds, toasted
MOIST and FABULOUS. I made some changes. I adjusted down to 2 cups sugar (divided into 1 cup each), I added 1 tsp salt to coconut layer. Cool cake and slightly cool other layers (gives more control) and I kept out about 1/2 cup of coconut layer (use for something else). slowly add chocolate (stop if it's going to run over for goodness sakes!) decorate edge with "Mounds Bites"
Keep refrigerated for easy serving. RICH!!!!
In one word: RICH. Everyone at my office liked it and went back for seconds. I love chocolate and even I felt it was a little too much chocolate. I only ended up using 1/2 of the coconut mixture because it seemed that if I used all of it there wouldn't be room for the chocolate layer. I was very busy making the cake and another dish at the same time and somehow left the butter out entirely--no one noticed. I'd leave it out again because why add the calories and fat if you don't need to. Also, I think I would 1/2 the chocolate layer and maybe just drizzle it on instead of pouring it over the whole cake...I'll let you know how that turns out.
This cake was very good. The comment from my family was it tasted just like and Almond Joy candybar.
After reading all of the reviews, I also reduced the sugar to 2 cups and the butter to 1/4 cup. Still extremely sweet. I didn't have large marshmallows, so I substituted 1/2 package of mini-marshmallows. I also poured about a quarter of the cake batter into a 4 inch terra cotta pot and used some of the coconut filling and chocolate frosting to give as a gift to a friend. Even with the reduced amounts, the 9x13 pan was close to overflowing. Excellent cake though!
Amazingly, even the non-chocolate lovers devoured this cake. I made the cake from scratch, and cut the sugar in both the toppings by almost 1/2 cup each. It was totally gooey and sweet nonetheless. The coconut layer really soaks into the cake--which I thought tasted good--but if you'd like a thicker layer of coconut, let the topping cool some before spreading it on the cake.
I made the Almond Joy Cake for a church fellowship dinner. Everybody loved it. After reading previous ratings, I baked it in a
13 1/2 X 9 1/2 roasting aluminum pan. (Disposable kind)bought at market. It worked perfectly,
Certainly makes a HUGE cake!
This cake was a hit at our 4th of July BBQ. I used half of the butter, a little less sugar and shredded coconut and it was amazing. I also did it in two layers, which I highly recommend! Great recipe- Thanks!
THIS CAKE IS FANTASTIC!!! I made it a few weeks ago and my husband took it to work with him (after we had eaten some at home) and after the cake was gone, his boss was in there scraping the pan with his fingers trying to get the last little bit! The only problem I had was I really needed to use a larger pan than the 9X13 as some of the frosting overflowed. Will definitely make again. It is VERY rich and tastes just like an alond joy candy bar.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Coconut Chocolate Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 169
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!