Post by KD7LBR on Sept 16, 2002 13:44:17 GMT -6
Almond Joy Cups
1 (18.5 oz.)box 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 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.
1 (18.5 oz.)box 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 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.