Potluck Recipes

Almond Joy Sheet Cake

This cake improves with age!

No Photo

Ingredients

Cake

  • 1 (18.25 ounce) box devil's food cake mix with pudding*
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 24 large marshmallows
  • 1 (14 ounce) bag coconut

Frosting

  • 1 package almonds, sliced, slivered or whole
  • 1 1/4 cups granulated sugar
  • 1/2 cup evaporated milk
  • 1 stick (1/2 cup) butter
  • 1 (12 ounce) bag milk chocolate chips

Instructions

Cake

  1. Mix cake mix as box directs.
  2. Bake in a greased 10 x 15 inch (jellyroll) pan at 400 degrees F for 20 minutes.
  3. While cake is baking, mix the rest of the ingredients, except coconut in pan over low heat. Stir until melted.
  4. Remove from heat and stir in the coconut.
  5. Mix well and spread on warm cake.

Frosting

  1. Sprinkle almonds over the coconut layer. Heat sugar, milk and butter until melted. When completely melted, remove from heat and stir in the chocolate chips. Mix until smooth and spread on cake.
  2. Cool before serving.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.



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