Almond Joy Cake

Okay, I'm 'NOT' very good at cakes, at all. This was my second try on this. It's pretty good, could use a bit of work, probably halved instead of slivered almonds.

Cake Ingredients

1 3/4 cup flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk (use whole milk)
1/2 cup canola oil
1 teaspoon vanilla
1 teaspoon coconut extract
1 teaspoon almond extract
1 cup boiling water

Pre-heat oven to 350. In a large bowl combine all the dry ingredients. In the mixer, mix all the wet ingredients except the water. Mix until incorporated. Add the boiling water slowly and continue to mix. Slowly add the dry ingredients to the wet ingredients. Once combined add to two nine-inch cake pans. Bake for 30-35 minutes. Place on cooling rack to cool.

Filling ingredients

1 brick of cream cheese
1 stick of butter
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
1 bag of slivered or sliced almonds (toast them on the stove first)
7 ounces sweetened-shredded coconut
1 cup of powdered sugar

Cream the butter and cream cheese together. Add the extracts. Turn mixer onto low and slowly add the sugar. Next, add the almonds and coconut. Put in the refrigerator for an hour to cool.

When the cakes are cooled completely, add three-quarters of the filling in-between the two layers of cake.

Ingredients for frosting

*Add these to the remainder of the coconut filling*
1 brick of cream cheese
1 stick of butter
Three-quarters of a bag of chocolate chips (I use Hershey Special dark)
1 cup of powdered sugar

In a double-boiler, melt the chocolate chips. While they melt, cream the butter and cream cheese with the existing filling at medium speed. Slow the mixer to low and add the powdered sugar. Once the chips are melted, add the chocolate (it's easier if you use a rubber spatula) to the frosting mixture. Continue to mix until well blended. Put the frosting in the refrigerator to cool for one hour.

Extra chocolate cupcakes with chocolate-cream cheese frosting

Cupcake Ingredients (Yield, 12 cupcakes)

4 TBS butter
1/4 cup canola oil
1/2 cup water
4 ounces semi-sweet chocolate chips (You can use any flavor, I prefer Hershey's Special Dark or semi-sweet)
1 cup flour
1 cup sugar
1/4 cup plus 2 TBS cocoa powder
3/4 tsp baking soda
1/8 tsp salt
1 large egg
1/4 "whole" milk (Don't use skim, must be whole or buttermilk)
1 tsp vanilla extract

First, using a double-boiler, melt the chocolate chips. (I use a sauce pan and a heat-safe glass bowl) In another sauce pan set to low heat, melt the butter with the oil and water.

Preheat oven to 350, spray cupcake liners. In a large bowl, sift the flour, sugar, cocoa powder, baking soda and salt. To another bowl (The mixer bowl) add the melted chocolate chips, the water-oil-butter mixture and beat on low speed until smooth. Add the egg and beat until incorporated. Next add the milk and vanilla and continue to beat until smooth. Slowly add the dry ingredients until incorporated.

Pour the mixture into the liners and bake on center rack for about 20-25 minutes. Let cool and then frost.

Frosting Ingredients

1 stick softened butter
1 brick of cream cheese
2 1/2 cups powder sugar
1 tsp vanilla
4 ounces semi-sweet chocolate chips.

Again using the double-boiler, melt the chips. Cream together the butter and cream cheese, then add the chocolate. Add vanilla and turn the mixer from medium to low and slowly add the powdered sugar (You can use up too 3 cups of sugar). It will ice easier if you let it cool in the refrigerator for 30 minutes before icing the cupcakes.