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Post by NancyRogers on Dec 18, 2003 12:01:25 GMT -6
ALMOND JOY CUPS
1 (18.5 oz.) box chocolate fudge cake mix
1 egg
1/2 cup butter, melted
3/4 cup all-purpose flour
1/2 cup white sugar
1/2 cup evaporated milk
14 large marshmallows
7 ounces flaked coconut
1/4 cup evaporated milk
3/4 cup chocolate chips
2 Tablespoons butter
1/2 cup sliced almonds
Preheat oven to 350 degrees. Grease mini-muffin tins. In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.
Marilyn
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Post by Laurelee on Dec 18, 2003 13:06:32 GMT -6
Sounds like a great recipe, but I don't think it is all there. Would you please check this. I presume some of the ingredients get mixed together and put in the cups and then baked. Right? Thanks for your help!
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Post by cuteascountry_Shortcake on Dec 18, 2003 17:19:18 GMT -6
Nancy,
A few weeks ago someone had asked if I could repost the recipe for Almond Joy Cups, as it was on your message board , but incomplete. Here is the complete recipe.
Thanks, KD7LBR ( Ellie)
Almond Joy Cups
Makes 6 dozen
1 (18.25 ounce) package chocolate fudge cake mix
1 egg
1/2 cup margarine, melted
3/4 cup all-purpose flour
1/2 cup white sugar
1/2 cup evaporated milk
14 large marshmallows
7 ounces flaked coconut
1/4 cup evaporated milk
3/4 cup semisweet chocolate chips
2 tablespoons margarine
1/2 cup sliced almonds
1 Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins.
2 In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.
3 Bake in preheated oven 10 minutes, until set.
4 While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.
5 In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.
Thank you, Ellie!
-Shortcake
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