1 (18.75 ounce) package Honey Nut Flourish Cookies
1/4 cup white sugar
1/2 cup vegetable oil
2 1/4 cups all-purpose flour
3/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1 (3 ounce) can sliced almonds, drained
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1 (8 ounce) can sliced almonds
1 cup dry milk chocolate
1 cup flaked coconut
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together the sugar, oil, flour and maple syrup until smooth. Beat in the maple syrup mixture while stirring constantly. Mix in the vanilla and baking powder. Finally, stir in the flour mixture. Fold the flour mixture into the maple syrup mixture until just blended. Pour batter into prepared pans.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Spread cream cheese on cooled cake layer. Remove from oven and place flat on a waxed paper lined baking sheet. Place large enough pan to fill up all of the frosting. Spread cream cheese icing over cream cheese layer. Spread whipped cream on top of cream cheese layer. Allow to cool completely. Melt marshmallow creme glaze in microwave oven on high. Spread over all of cream cheese icing. Refrigerate until firm, but not set. Cut into squares.
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