Jazz up a chocolate cake made from box cake mix and you will have an extraordinary and impressive easy desserts. In this recipe, box chocolate cake mix is baked according to the package directions and frosted with a luscious almond-icing glaze that will make the cake simply spectacular and suitable even for the most special occasions. If you don’t have time to bake a cake from scratch but want an elegant and beautiful presentation, make this recipe for almond joy cake. To make the double glaze, you need evaporated milk, granulated sugar, marshmallows, coconut, margarine, chocolate chips and silvered almonds.
While the cake is baking you can make the preparations for the almond icing. The margarine and the chocolate chips need to be melted separately. You can also use butter for a richer and more luxurious healthy recipes taste. You can melt the chocolate chips over very low heat or better yet, use a double boiler, bain-marie or water bath to avoid the chocolate from scorching or burning. Avoid any contact with water when melting the chocolate. Make sure that the saucepan and spatula or ladle you are using to melt the chocolate are dry. Be attentive when melting the chocolate over very low fire, as chocolate will easily become grainy or lumpy if overheated. Once the chocolate starts to melt, use a rubber spatula to stir the chocolate.
Ingredients: 1 box chocolate cake mix, 1 1/4 cup evaporated milk, 3/4 cup granulated sugar, 1 bag (8 oz.) large marshmallows, 1 bag (8 oz.) coconut, 3 tablespoon margarine, melted, 1 bag (12 oz.) chocolate chips, melted, 1/2 cup slivered almonds
Bake the cake mix as directed on the package. In a saucepan, mix evaporated milk, sugar, marshmallows and coconut. Stir well and heat over a medium burner until marshmallows melt. Remove from heat and pour over the baked cake. In a separate saucepan, add margarine, sugar and evaporated milk. Bring to a boil over medium-high heat then add almonds. Remove from heat and pour over the baked cake.
You can also melt the chocolate in a microwave. If done right, melting chocolate in the microwave is a lot quicker and requires less effort then melting chocolate in the stove. Done wrong, however, you can ruin a good chocolate and make a mess in the microwave. The important thing to consider when melting chocolate is choosing the right kind of container. Use a microwave-safe bowl that will remain cool or slightly warm after microwaving. Heat the chocolate on a low power setting to avoid burning or scorching.