For Mother’s Day, I offered to bake my wife anything she wanted and she picked this. It’s a monstrous beast of a cake and one we fondly remember from Rosine’s Restaurant in Monterey, CA.
I highly recommend cutting smaller slices than your eyes desire, for it’s very rich.
Almond Joy Cake
This recipe is for the cake my wife and I order most often when we eat at Rosine’s in Monterey, CA. It’s light, but deceptively rich.
- 1 quart heavy cream
- 2 tsp vanilla
- 1/2 cup sugar
- 2 packages instant chocolate pudding (3.5 to 3.9 oz boxes)
- 1 box chocolate cake mix
- 1 cup mayonnaise
- 1 cup water
- 3 eggs
- 1 cup coconut toasted
- 1 cup almonds toasted
- 16 Almond Joy candies chopped rough
Beat frosting ingredients until thick, stiff, set, and expanded.
Set aside in cool place or fridge.
Mix cake layer ingredients and divide into two 8-inch or 9-inch cake pans that you’ve lined with parchment. Bake according to instructions on the box, being careful not to overbake.
Once cool, cut each cake layer into two even slices, making a total of 4 layers.
Place a cake layer on your serving tray — there’s no way you’re moving this after. Top with a thick layer of frosting, 1/4 the coconut, 1/4 the almonds, and 1/4 the Almond Joy pieces. Repeat until you have a beautiful 4-layer cake!
Source: Rosine’s Cuisine