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Almond Chocolate Cake Recipe

Almond Chocolate Cake Recipe photo by Taste of Home

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When our son and daughter were teenagers, our house was the hang-out for them and their friends. This rich cake was a regular on the menu. —Char Safley, Raleigh, North Carolina

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Almond Chocolate Cake Recipe

Prep: 15 min. Bake: 65 min. + cooling

Yield: 12-16 Servings

15 65 80

Ingredients

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

Directions

In a large bowl, combine the cake, pudding mix, 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.

Nutritional Facts 1 slice equals 390 calories, 21 g fat (8 g saturated fat), 53 mg cholesterol, 319 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.

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

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Reviews for Almond Chocolate Cake

Almond Chocolate Cake

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Reviewed on Sep. 11, 2012 by lindawitsil

I took this cake to a group and they loved it. It is so moist. Even the person who is not into desserts loved it.

Reviewed on Aug. 29, 2012 by Red70

This cake is easy, moist, and delicious! It's one of those great looking desserts that is not time consuming. Guests love it. My cake mix was not the 18 oz. mentioned about, but was 15 oz...it still worked great. As far as the question of the coconut topping, I personally wouldn't add it, but I'm not a coconut fan anyway. :) And for the creamer, I buy the small little tubs that don't need refrigerated. That way they're on hand and won't go bad before I need them again. It takes 8 tubs to equal the 6T. I would also would recommend letting the cake and glaze cool completely before drizzling. Then it won't run as much and I personally like the look of it better.

Reviewed on Jul. 29, 2012 by PTuttle

I have a question. If you buy a German chocolate cake mix it comes with a packet of coconut pecan topping. Do you mix it into the cake, or do you not use it?