The first recipe
1- Fudgy Almond Joy Stuffed Bundt Cake
Almond Joy has and always will be a favorite of mine. You can eat it plain, with ganache and toasted coconut flakes and almonds, with no nuts etc…. It is very moist and rich. Goes great with coffee or ice cold milk.
1 package shredded coconut
1/2 can sweetened condensed milk
1 devils food or dark chocolate cake mix
1 small box instant chocolate pudding
1 cup chopped, toasted almonds. Whole or slivered
This is also good without almonds. Taste like a Mounds 🙂
Preheat oven to 325 degrees.
Mix coconut, chopped almonds and sweetened condensed milk until combined.
I use unsweetened coconut because the milk is so rich. But sweetend works too.
Mix cake mix according to package directions.
Add instant pudding mix and stir until well combined.
Grease a bundt pan with oil and flour. If you have non stick pan, just spritz with non stick spray.
Pour 1/3 of batter in pan.
Spoon coconut mixture on top of batter being careful not to touch side. Keep in center of batter best you can.
With remaining cake batter, spread evenly over coconut mixture.
Bake for 40 to 50 minutes. Check after 35.
Cake is done when toothpick or knife inserted comes out clean.
Cool in pan 15 minutes.
Turn cake out onto cooling rack and cool completely.
Glaze or frost if desired. I sometimes make a ganache by melting 1 bag of dark chocolate chips with 1 cup of heavy cream. Microwave until completely melted. Stir and drizzle over cake and top with coconut and
The second recipe on the next page