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!
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Daniel Caballero
caballero.d@yahoo.comI'm allergic to almonds, so I substituted almond flour for coconut flour. The cake turned out great!
arshu99khan90 arshukhan
a@gmail.comThis cake is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes fresh.
Dollars
dollars60@yahoo.comI've tried this recipe twice now and both times the cake has fallen. I'm not sure what I'm doing wrong.
Jamie Hatcher
j-h41@hotmail.comThe cake was dry and the frosting was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Lebogang Mphoza
lebogang-m2@gmail.comThis cake was a little too sweet for my taste, but my husband loved it. I think next time I'll use a different frosting.
HAMODX
hamodx72@aol.comI've made this cake several times now and it's always a hit. It's the perfect cake for any occasion.
Sheila Dishner
dishner-s81@yahoo.comI'm not a big baker, but this recipe was easy to follow and the cake turned out great. My family loved it!
Sean Gleason
s.gleason95@yahoo.comI made this cake for my daughter's birthday and she loved it. It was easy to make and it turned out beautifully.
Lucy Omoregie
omoregielucy89@gmail.comThis cake was a hit at my party! Everyone loved it. The almond flavor was perfect and the chocolate frosting was delicious.
MD Haydar
mh4@yahoo.comI followed the recipe exactly and it turned out perfectly. The cake was so moist and fluffy, and the frosting was rich and creamy. I would definitely recommend this recipe to anyone who loves almond joy.
Sadari Quinn
quinn10@yahoo.comThis cake was amazing! It was moist and flavorful, and the frosting was to die for. I'm definitely making this again.