Devils food cake combined with Chocolate Almond flavor frosting, Almond Joys, and toasted coconut, dipped in dark chocolate.
- 1 packet of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
- 1 Duncan Hines Devils Food Cake mix
- 1 1/2 cup toasted coconut
- 1 cup Almond Joys chopped
- Wiltons Chocolate for dipping
- Preheat oven to 350.
- Toast coconut until evenly brown.
- Chop Almond Joys thoroughly.
- Set coconut and Almond Joys aside.
- Prepare Duncan Hines Devils Food cake mix as instructed by the box.
- Add the coconut and Almond Joy to the cake mix.
- Use toothpick to check cake, remove when toothpick comes out clean.
- Let cake cook thoroughly.
- Once cooled, crumble in a large mixing bowl.
- Pour pack of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
- Mix Duncan Hines Frosting Creations Chocolate Almond Flavor Mix into the crumbled cake.
- Evenly distribute the frosting, making sure the crumbled cake is moist and no pieces are left dry.
- Chill in refrigerator for about 20 to 30 minutes (cake is not as sticky when rolling into balls when chilled).
- Remove cake mixture from refrigerator.
- Roll cake into 1 to 1 1/2 (your preference) balls.
- Chill again for about an hour.
- Melt chocolate as directed on package.
- Using fondue sticks, dip balls into chocolate and place on wax paper for cooling.
- Decorate as desired or eat them up before they are gone!
- Remainder cakeballs can be placed in closed container in the refrigerator.
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Mickey88 (3 discussions) on Apr 10, 2012 at 12:44 PM
yumm o, almond joy is my favorite, gonna try these..
