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Almond Chocolate Cake
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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. 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.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |