Almond Joy Cake

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

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®)
• 26 large marshmallows
• 1 (14 ounce) bag shredded coconut
• 0.5 cup butter
• 0.33333334326744 cup vegetable oil
• 0.5 cup whole almonds

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.