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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

ALMOND JOY CAKE Recipe

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This recipe for ALMOND JOY CAKE is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chocolate cake (9 x 13")

Filling:
1 cup evaporated milk
1/2 cup white sugar
26 to 30 large marshmallows
1 package (14 ounces) coconut

Topping:
1/2 cup evaporated milk
1/2 cup butter
1/2 cup white sugar
1 cup chocolate chips
1/2 cup chopped almonds
Directions:
Directions:
For the filling:
In a saucepan, combine the evaporated milk, sugar, and marshmallows. Cook over medium heat just until the marshmallows are melted. Stir to keep from burning. Remove from heat, and stir in shredded coconut. Mix well. Spread over hot cake.

For the topping:
In a saucepan, bring the evaporated milk, butter, and sugar to a boil. Remove, and stir in chocolate chips until melted. Stir in chopped almonds. Spread over coconut filling.

 

 

 

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