Ingredients
Equipment
Method
Preparation Steps:
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the Devil's Food cake mix with the required eggs, vegetable oil, and water according to the package instructions. Whisk until the batter is smooth and well combined.
- Pour the cake batter into a greased 9x13 inch baking pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes.
- Once the cake has cooled slightly, use a toothpick or skewer to poke holes all over the top of the cake. Make sure to poke deep enough so that the sweetened condensed milk can soak in, but not so deep that it falls apart.
- Pour the entire can of sweetened condensed milk evenly over the poked cake. Allow it to soak in for at least 30 minutes. This step is crucial for achieving a moist and flavorful cake.
- In a mixing bowl, beat together the unsalted butter and unsweetened cocoa powder until creamy. Gradually add the powdered sugar, vanilla extract, and 3 tablespoons of milk, mixing until smooth and fluffy.
- Spread the chocolate frosting evenly over the top of the cake. Make sure to cover all the holes so that every bite is filled with chocolate goodness.
- Sprinkle the shredded coconut and sliced almonds generously over the frosted cake. Press them down gently to ensure they adhere to the frosting.
- Refrigerate the cake for at least 1 hour before serving. This allows the flavors to meld together and the cake to chill. Cut into squares and enjoy your Almond Joy Poke Cake!
Notes
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- For extra flavor, serve with a scoop of vanilla ice cream.
- You can freeze the unfrosted cake for up to 3 months.