Almond Joy Poundcake
Aug 5, 2016 16:01:53 GMT -5
Post by Honoria on Aug 5, 2016 16:01:53 GMT -5
Almond Joy Poundcake
If you love Almond Joy chocolate bars, you will enjoy this cake.
(Recipe makes two cakes.)
Condensed milk pound cake:
1 1/3 cups all purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup butter (softened to room temperature)
1/2 cup white granulated sugar
3 large eggs
3/4 cup sweetened condensed milk
2 tsp vanilla extract.
Grease two loaf pans and line with parchment paper (grease tops of parchment).
Combine flour, baking powder and salt and set aside.
Cream butter and sugar together until light and fluffy, beat in the eggs one at a time and then add the sweetened condensed milk and vanilla and mix until blended.
Add dry ingredients to the wet mix and blend until combined.
Divide equally between the two pans.
Bake at 325 F for about 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Cool for about 10 minutes and then remove them from pans to cool completely on wire racks.
Topping:
1 cup sweetened condensed milk
1 tsp vanilla extract
1/2 tsp salt
4 cups sweetened flaked coconut
2 cups powdered sugar
1 cup of roasted unsalted whole almonds.
2 cups chocolate chips
1 cup cream or milk
In a large bowl combine the sweetened condensed milk, sweetened flaked coconut, salt, vanilla and powdered sugar.
Divide the mixture into two equal portions.
Form each portion into rough rectangle shape the same size as the top of the poundcake.
Place this on top of the cake and sprinkle with almonds, pressing them into the topping to make them stick.
Repeat with other cake.
Heat cream until just about boiling and then pour in the chocolate chips into hot cream. Allow to sit for a few minutes and then stir until smooth.
Pour chocolate over cakes allow to set in the refrigerator.