ALMOND JOY LAYER CAKE
This is a favorite recipe of mine given to me by my Aunt Dot. Since Almond Joy is my favorite candy bar, one year for my birthday my Aunt Dot made me this cake as a gift. Before she died I asked her for the recipe and she wrote it down for me. I don't know where she got it from but it is delicious.
Provided by Tammy Raynes
Categories Cakes
Time 1h25m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325 degrees. Spray two 8" round cake pans with Baker's Joy.
- 2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 1/2 cups sugar, 2 teaspoons vanilla and 1/2 teaspoon salt. Whisk in 1 egg at a time, beating well after each addition.
- 3. In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
- 4. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
- 5. In a saucepan, combine 3/4 cup cream, the remaining 3/4 cup sugar and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons of vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.
- 6. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.
- 7. Whip the remaining 2 1/4 cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top with the remaining almonds.
ALMOND JOY LAYER CAKE
This is an absolutely fabulous recipe in both the taste and looks department. It was straight forward to follow and came from Rachael Ray's magazine "Everyday". If you like chocolate, coconut and almonds you will love this cake. It is very moist and flavourful! The only thing I changed was that I used semisweet chocolate chips instead of a chopped chocolate bar.
Provided by hannahvankirk
Categories Dessert
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325. Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment.
- In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whist in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 ½ cups granulated sugar, 2 teaspoons vanilla and ½ teaspoons salt. Whisk in 1 egg at a time, beating well after each addition.
- In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
- While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
- In a saucepan, combine ¾ cup cream, the remaining ¾ cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons vanilla and 3 packed cups coconut. When cool, fold in the 1 ½ cups almonds.
- Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for at least 4 hours to firm up.
- Whip the remaining 2 ¼ cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top and or sides with the remaining almonds.
Nutrition Facts : Calories 811.4, Fat 54.8, SaturatedFat 32.7, Cholesterol 148.3, Sodium 379, Carbohydrate 78.8, Fiber 6.6, Sugar 56, Protein 10.6
ALMOND JOY CAKE
This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.
ALMOND JOY LAYER CAKE
If you like Almond Joy candybars, you will love this recipe. It's the next best thing. Everytime I've ever made this cake, it was a big hit.
Provided by Jo Ann Gullett
Categories Cakes
Time 35m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325*. butter 2 8 x 2 inch round cake pans. Line w/ parchment and butter the parchment.
- 2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat & whisk in 1 1/2 cups granulated sugar, 2 tsp. vanilla, and 1/2 tsp. salt. Whisk in 1 egg @ a time, beating well after each addition.
- 3. In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
- 4. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
- 5. In a saucepan, combine 3/4 cup cream, the remaining 3/4 cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved. Remove from heat, and stir in the remaining 2 tsp. vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.
- 6. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand, and spread w/ 1 cup of the coconut-almond mixture. Top with the second layer cut side down, and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on top.
- 7. Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.
- 8. Whip the remaining 2 1/4 cups of cream with the confectioners' sugar until stiff. Spread over the cake Sprinkle the top with the remaining almonds. Enjoy!
More about "almond joy layer cake recipes"
ALMOND JOY CAKE RECIPE - SUGAR & SPARROW
From sugarandsparrow.com
ALMOND JOY CAKE {DAIRY FREE!} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
ALMOND JOY LAYER CAKE | CHOCOLATE COCONUT & ALMOND CAKE RECIPE | RECIPE ...
From pinterest.com
ALMOND JOY LAYER CAKE {THE GROWN-UP WAY TO EAT A CANDY BAR}
From thebestcakerecipes.com
INDULGE IN THIS EASY ALMOND JOY POKE CAKE RECIPE - MOMMA LEW
From mommalew.com
ALMOND JOY CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
ALMOND JOY CAKE RECIPE - MY CAKE SCHOOL
From mycakeschool.com
ALMOND JOY CAKE - WELL PLATED BY ERIN
From wellplated.com
ALMOND JOY CAKE - MOIST COCONUT CAKE RECIPE - MAMAGOURMAND
From mamagourmand.com
ALMOND JOY LAYER CAKE - TASTES OF LIZZY T
From tastesoflizzyt.com
ALMOND JOY CAKE - ALL THINGS MAMMA
From allthingsmamma.com
ALMOND JOY CAKE RECIPE - BELLY FULL
From bellyfull.net
ALMOND JOY LAYER CAKE – EAT MORE CHOCOLATE
From eatmorechocolate.com
ALMOND JOY LAYER CAKE - SPRINKLE BAKES
From sprinklebakes.com
ALMOND JOY LAYER CAKE - RECIPE PETITCHEF
From en.petitchef.com
ALMOND JOY® LAYER CAKE | IMPERIAL SUGAR
From imperialsugar.com
ALMOND JOY CAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
30 UNIQUE LAYER CAKE RECIPES - HOME COOKING ADVENTURE
From homecookingadventure.com
ALMOND JOY CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
ALMOND JOY® LAYER CAKE | DIXIE CRYSTALS
From dixiecrystals.com
ALMOND JOY LAYER CAKE | CHOCOLATE COCONUT & ALMOND CAKE RECIPE
From lifeloveandsugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #desserts #cakes #4-hours-or-less #from-scratch
You'll also love