Almond Chocolate Coconut Cups


I found the recipe for Almond Joy Cake at cakerecipe.com and wanted to find a way that I could add it to the goodies that I make at Christmas time. This is what I came up with.

Original recipe makes 6 dozen

Ingredients

1 (18.25 ounce) package 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 semisweet chocolate chips
2 tablespoons margarine
1/2 cup sliced almonds

  • PREP

    45 mins

  • COOK

    10 mins

  • READY IN

    1 hr

Directions

  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.

Nutrition

Calories: 94 kcal
Carbohydrates: 10.9 g
Cholesterol: 4 mg
Fat: 5.6 g
Fiber: 0.8 g
Protein: 1.3 g
Sodium: 83 mg