Wednesday, September 6, 2017
ALMOND JOY EARTHQUAKE CAKE
ALMOND JOY EARTHQUAKE CAKE
1½ cup sweetened flaked coconut, divided
½-1 cup roughly chopped almonds (Adjust amount to your taste)
1 (15.25- oz) box Chocolate Fudge Cake Mix plus oil, water and eggs to prepare
1 (8-oz) cream cheese softened Coupons
½ cup butter, softened
½ tsp pure almond extract
2 cups powdered sugar
1½ cups milk or semi-sweet chocolate chips
Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray.
Sprinkle the coconut on the bottom of the pan followed y the almonds.
Prepare the cake mix batter per the instructions on the box using the amounts called for of water, oil and eggs. (Tip: For a richer cake substitute buttermilk for the water)
Pour the batter evenly over the coconut and almonds in the pan. Don't stir.
Using a hand mixer cream together the cream cheese, softened butter and almond extract.
Gradually add the powdered sugar. Beat until creamy about 1-2 minutes.
Fold ½ cup coconut by hand.
Drop the creamed mixture using a teaspoon randomly over the batter. Use a knife to lightly swirl through the batter don't mix-in fully.
Sprinkle the top of the cake batter with chocolate chips.
Bake for 45-50 minutes or until a toothpick inserted into the cake portion comes back clean.
Cool to room temperature, cut into squares and serve.
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