A fudgy chocolate cake is topped with a marshmallow coconut layer and chocolate chips in this Almond Joy cake, a sweet copycat treat inspired by the candy.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
486 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch cake pan with cooking spray.
Step 3
Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
Step 4
Meanwhile, combine 1 cup evaporated milk, 1 cup sugar, and marshmallows in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut; pour over hot cake.
Step 5
Combine remaining 1/2 cup evaporated milk, remaining 1/2 cup sugar, and butter in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds; spread over coconut layer.
Step 6
Cool cake until coconut and chocolate layers are set, about 30 minutes.
Ingredients
1 cup white sugar
3 eggs
1 cup water
1 cup evaporated milk
1 cup chocolate chips
cooking spray
1 package chocolate cake mix (such as Duncan Hines®)
