Printable | Taste of Home

Almond Chocolate Cake

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
6 tablespoons refrigerated regular or amaretto-flavored nondairy creamer
1 tablespoon sliced almonds

In a large mixing 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.

Printed from tasteofhome.com Jul 6, 2008

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Almond Chocolate Cake cont.

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.