I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wednesday, January 20, 2016

Almond Joy Cake

1 German chocolate cake mix

Mix according to directions and divide batter between two 13" x 9" cake pans.  Bake at 350 degrees for about 20 minutes.

Coconut topping:

1 cup evaporated milk
1 cup sugar
24 large marshmallows
1 (14 oz.) bag coconut

Put milk and sugar in saucepan.  Bring to boil, remove from heat.  Add marshmallows and stir until melted.  Add coconut.  Divide and pour over the two cakes.
 
Fudge topping:

1 1/2 cups sugar
1/2 cup evaporated a milk
1/2 cup (1 stick) butter
1 cup whole almonds, toasted
1 (12 oz.) package milk chocolate chips

Heat sugar, milk, and butter in saucepan.  Bring to a rapid boil and boil for 1 minute.  Remove from heat and stir in chocolate chips until melted.  Spread toasted almonds evenly over the cake and drizzle the chocolate mixture over all.

Tonya Organ, a former co-worker, brought this moist yummy cake to share at work one day.  It tastes just like an Almond Joy. 
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