August 12, 2010

Chocolate Almond Cake

1 cup shortening
2 cups sugar
5 large eggs
1 cup all purpose flour
1 cup self rising flour
1 cup milk
1 cup. chopped almonds

   Cream shortening; gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating until smooth after each addition. Add chopped almonds. Combine flours; add to creamed mixture alternately with milk, beginning and ending with flour. Pour batter into three greased and floured 9-inch round cake pans. Bake at 325 F. for 25 minutes or until wooden pick inserted in center comes out clean.
Cool in pans 5 minutes; remove from pans and cool completely.

Filling:
1 cup sugar
1 cup milk
1 tsp. vanilla
1 (12oz) pkg. coconut
12 Large marshmallows

Combine sugar and milk in a saucepan and bring to a boil. Add vanilla, coconut, and marshmallows.
Boil over medium heat 5 minutes, Spread between cake layers.

Frosting:
1/2 cup. butter or margarine
2/3 cup. evaporated milk
2 cups. sugar
1 (6oz) pkg. coconut
1 cup. chopped almonds

   Combine all ingredients, except for almonds, in saucepan. Boil 2 to 3 minutes, stirring constantly. Remove from heat; cool. Frost cake. after frosting cake, Sprinkle Almonds over Top.

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