Nutrition info - Recipes

Sublime Almond Cake

When you're pressed for time and need a dessert that's a culinary dream, there are plenty of other recipes out there. But this almond cake takes time and effort to achieve the amazing results the recipe calls for. It even needs to sit overnight.

Sublime Almond Cake


For 12 people

  • 18 1/4 ounce(s) box German chocolate cake mix
  • 1/2 cup(s) butter
  • 3/4 cup(s) milk
  • 3/4 cup(s) sugar
  • 24 large marshmallows, cut up
  • 1 3/4 cup(s) coconut, flaked
  • 3 cup(s) sugar
  • 3/4 cup(s) butter
  • 2/3 cup(s) evaporated milk
  • 1 teaspoon(s) vanilla flavoring
  • 6 ounce(s) semi-sweet chocolate chips
  • 1 (7 oz.) jar marshmallow crème
  • 1 almonds, chopped


Cake: Bake according to directions on Super Moist Betty Crocker German Chocolate Cake Mix in 9 x 13 inch pan. Grease and flour pan. After allowing cake to cool thoroughly, slice in half, making two thin layers. Lay top half aside carefully. Center: Cut up marshmallows with kitchen shears, (rub blades with butter to prevent sticking). Boil butter, milk, and sugar together for 3 minutes. Pour over marshmallows until melted. Add coconut and stir. Spread this mixture over bottom half of cake. Sprinkle generously with chopped almonds. Replace top half of cake. Icing: Combine sugar, milk, butter, and cook to soft-ball stage or until candy thermometer reaches 225 degrees. Stir constantly to prevent scorching. Remove from heat, stir in chocolate chips, and add marshmallow crème and vanilla flavoring. Beat until well blended. Cool and spread on cake. Sprinkle entire cake generously with almond pieces.
Ready in 1½ hour

Nutrition facts

  • Kcal: 908.37 kcal
  • Fibers (g): 5.31g
  • Sodium (mg): 568.38mg
  • Carbs: 137.91g
  • Fat: 39.48g
  • Saturated fat (g): 24.06g
  • Proteins: 7.31g