Gold Miner’s Almond Joy Cake

Gold Miner’s Almond Joy Cake

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings: 20


  • 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 14oz 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

Make the cake:

  1. 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).

Make the filling:

  1. 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).
  2. Carefully turn out the other cake and place it on top of the coconut filling.

Make the frosting:

  1. 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.