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Joyful Chocolate - Almond - Coconut Cake

Contributed By: Carla | See all of Carla's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour
  24 pcs
This moist cake paired with coconut, toasted almonds and chocolate are a beautiful combination. A great cake for a Spring occassion; however, so good you will want to make it a part of every holiday or celebration!
Coconut- Almond Icing:
2- (6oz.) pkgs. frozen coconut
1 (16 oz.) sour cream
2 c. sugar
1 tsp. vanilla
1 cup chopped toasted almonds
Prepare below cake or use your favorite yellow or white cake mix baked into four cake layers.
1 cup crisco
2 cups sugar
1 cup cold water
4 cups all-purpose flour
4 tsp. baking powder
1 tsp. white vanilla
6 egg whites, stiffly beaten
Chocolate Ganache drizzle:
8 oz. milk chocolate, finely chopped
1-1/2 teaspoon butter
1 cup heavy whipping cream
Icing directions:

Mix together frozen coconut, sour cream, sugar, and vanilla. Refrigerate covered for 1 hour while you bake cake layers.

Cake directions:

Cream crisco and sugar until light and fluffy. Slowly add water alternately with flour and baking powder. Mix just until all dry ingredients have been combined well. Stir in vanilla. Fold in egg whites. Bake in preheated 350 degree oven in four lightly greased and floured cake pans for 15 to 20 minutes until tests done. Do not overbake. Let cool and stack with below filling and almonds.

Chocolate Ganache drizzle:

Bring cream to a boil. Pour in chocolate and butter. Allow chocolate and butter time to soften, then begin to whisk until melted and smooth. Ice sides of cake with chocolate ganache.

Cake Stacking/Building directions:

Frost cooled cake layers with coconut icing on top of each layer followed by a sprinkling of 1/4 cup chopped almonds on top of each of the four layers. Ice sides of cake with chocolate ganache. Store refrigerated.

Date Added: 02/22/2010
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