Biting into one of these little gems is like munching on an Almond Joy candy bar. The coconut, chocolate and almond filling is surrounded by a chocolate cup whose origin is a boxed cake mix.
Ingredients: 1 (18.25 ounce) package chocolate fudge cake mix, 1 egg, 1/2 cup margarine or butter, melted, 3/4 cup all-purpose flour, 1/2 cup granulated 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 or butter, 1/2 cup sliced almonds.
Instructions: Preheat oven to 350 degrees. Grease mini-muffin tins (need about 4 or reuse what you have). In a large bowl, combine cake mix, egg, 1/2 cup melted butter 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.
Bake in preheated oven for 10 minutes, until set.
While cups are baking, combine 1/2 cup granulated 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.
In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons butter. Microwave on high 1 minute, remove 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 carefully removing from pans. Store in refrigerator or freezer.
Makes 4-5 dozen.
Submitted by ZIPITY on allrecipes.com.
"Let's Bake a Cake!"
No comments:
Post a Comment