You may be curious why this recipe has been named “Gold Miner’s Almond Joy Cake”.
We love sharing recipes where there is a background, a story, and a recipe which has been shared and made with love. Here, Donna has shared this recipe and here’s what she says:
“Some years ago, I was given a small recipe book, contributed from workers at a gold mine called Barrick Goldstrike. It’s in the State of Nevada. The book contains many family recipes and this one, Almond Joy Cake, is a family favorite. On this occasion, I made the cake to take along to the 24 hour Rescue Team who work at the copper mine where I live, here in Arizona . The rescue team are out there at the mines for 24 hours at a time, sometimes even longer, and so every few months, I will make a cake or take them some lunch to show my appreciation. The workers always enjoy whatever I take along, and this particular cake was a huge hit! It is really moist and delicious and very rich, so you don’t need to cut big slices. Please do enjoy this cake and a big thank you goes out to Gerald Lynch, Mining Ops. who kindly contributed to the compilation of recipes for our mining town.”
Recipe contributed by Donna Harmon Barney
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 20 slices
What you need: Two 9 x 13 x 2 inch baking pans
1 x 15.25oz Pkg Chocolate Cake Mix with Pudding (I used Betty Crocker Super Moist with pudding)
1 Cup Sugar
1 Cup Milk
24 Large Marshmallows
1 x 14 oz package shredded coconut (sweetened)
1 1/2 cups of sugar
1 cup evaporated milk
1/2 cup butter or margarine
2 cups semi sweet chocolate chips (12 oz)
1 cup chopped almonds (you can also add more for sprinkling on the top if you wish to)
1. Make the cake:
Mix cake according to package instructions. Grease and line two 9 x 13 x 2 inch baking pans, then divide the cake batter between the two pans equally.
2. Bake at 350 F for 15 – 20 minutes and allow to cool at room temperature. (you need to add the filling and frosting once the cake has cooled).
Note: *** when lining the pans, make sure there is paper up the sides on the one you will use for the bottom so you can lift the whole cake out easily.
3. Make the filling:
In a saucepan, bring the sugar and milk to a boil, then reduce the heat and stir in the marshmallows until smooth. Add the coconut, then spread evenly over the cake which you have lined up the sides (so you can lift it out later).
4. Carefully turn out the other cake and place it on top of the coconut filling.
5. Make the frosting:
Bring the sugar, milk and butter to a boil. Remove from heat, add chocolate chips and stir until smooth. Add the almonds. Pour immediately over the cake evenly and then allow to cool. Once cool, refrigerate, overnight is best.
*** It is best to do the filling and frosting whilst it is still hot in the pan so it will spread easier.
Please note, there are various ways you can serve this, either still in pan, or transferring to a cookie sheet or serving plate. You decide what suits you best!
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