This fudgy Almond Joy chocolate cake recipe is topped with a marshmallow coconut layer and chocolate chips to make this sweet copycat-flavored treat.
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
Cool cake until coconut and chocolate layers are set, about 30 minutes.
Step 5
Meanwhile, combine marshmallows, 1 cup evaporated milk, and 1 cup sugar 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 6
Combine remaining ½ cup evaporated milk, remaining ½ cup sugar, and butter in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds; spread over coconut layer.
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®)