Almond Chocolate Cake Recipe

Ingredients

• 1 package (18-1/4 ounces) German chocolate cake mix
• 1 package (3.9 ounces) instant chocolate fudge pudding mix
• 1-1/4 cups water
• 1/2 cup vegetable oil
• 4 eggs
• 3 teaspoons almond extract
• 2-3/4 cups semisweet chocolate chips, divided
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• 6 tablespoons refrigerated regular or amaretto-flavored nondairy creamer
• 1 tablespoon sliced almonds

Directions

• In a large bowl, combine the cake and pudding mixes, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until chips are melted; stir until smooth. Cool for 45 minutes. Drizzle over cake. Garnish with almonds. Yield: 12-16 servings.

Almond Chocolate Cake published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p78