The Kitchen Door

This is one of those great recipes that has been in the family so long that I am not sure of its origins.   There are three things however, of which I am certain about this recipe.  1. It’s delicious.  2. It’s fun and easy to make.  3. You will make it again and again.

My Honey-man calls this one of his all time favorites. Each time I make it he is concerned that there will not be any leftover for him to enjoy the next day (despite the fact that it serves 35).  So each time he sees that I have made this cake he annouces to the crowd “Everyone, may I have your attention?  Lisa has lost a bandaid in the cake batter so be careful as you are eating it.”  Uuuughhh!  I of course have to shout out “Not true folks!” He still holds out hope that someone will remain doubtful and not have a slice.  This cake is that tasty.

If you like Almond Joy candy bars… you’re going to love this cake.

Enjoy!

“Almond Joy” Gooey Cake

Delicious, fun to make and serves 35!

The Ingredients

• 2 cups flour
• 2 cups sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup butter
• 1 cup water
• 1/4 cup baking cocoa
• 2 eggs
• 1/2 cup buttermilk
• 1 tsp vanilla

  Topping:

• 1 (12oz.) can evaporated milk (for divided use)
• 1 1/4 cup sugar (for divided use)
• 20 large marshmallows
• 1 (14oz.) package coconut
• 2 cups slivered almonds (toasted and for divided use)
• 1/2 cup butter
• 1 cup semisweet chocolate chips

The Instructions

1. In a mixing bowl combine flour, sugar, baking soda and salt.
2. In a saucepan combine butter, water and cocoa.  Cook and stir until butter is melted; add to dry ingredients.
3. Combine eggs, buttermilk and vanilla; add to chocolate mixture and mix well.
4. Pour into a greased 15x10x1 baking pan.  Bake at 350 for 20-25 minutes on until cake tests done.

Meanwhile...

1. In a saucepan combine 1 cup evaporated milk, 3/4 cup sugar and marshallows.  Cook and stir until marshmallows are melted.  Remove from heat; stir in coconut.
2. Sprinkle 1 cup of almonds over cake, spread coconut mixture over top and sprinkle with remaining almonds.
3. In a saucepan combine butter with remaining milk and sugar (1/2 cup).
4. Cook and stir until butter is melted, add chocolate chips and stir until melted.  Pour over almonds and allow cake to cool.

By: The Kitchen Door

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