Almond Joy Cake
|Flour||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Evaporated milk||1 Can (10 oz)|
|Marshmallow creme||7 Ounce (1 Jar)|
|Sugar||1 Cup (16 tbs)|
|Angel flake coconut||2 Can (20 oz)|
|Confectioners sugar||16 Ounce (1 Package)|
|Toasted almonds||1 Cup (16 tbs)|
Combine sugar, flour, and soda.
Boil together margarine, cocoa, shortening, and water.
Pour over flour mixture.
Add eggs, buttermilk, and vanilla; mix.
Bake in greased and floured 13 x 9-inch pan.
Heat milk, marshmallow creme, and sugar until creme and sugar melt.
Stir in coconut.
Pour over cake.
Boil cocoa, margarine, and milk.
Pour over sugar and stir until smooth.
Add almonds and vanilla.
Spread over filling.