Chocolate Almond Cake Recipe

Chocolate Almond Cake Recipe photo by Taste of Home

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"I love to have family over for the holidays and serve this requested dessert," says Margaret Malinowski of Oak Creek, Wisconsin. "It's a recipe that I believe is good enough to be printed in the finest food magazine--Taste of Home!"

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Chocolate Almond Cake Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 12-14 Servings

30 25 55

Ingredients

1/3 cup butter, softened
1/3 cup shortening
1-3/4 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
FROSTING:
3 cups heavy whipping cream
1 cup confectioners' sugar
3 tablespoons baking cocoa
1-1/2 teaspoons vanilla extract
6 tablespoons seedless raspberry jam, warmed
1-1/2 to 2 cups sliced almonds, toasted
Fresh raspberries and mint

Directions

Line two greased 9-in. round baking pans with waxed paper; set aside. In a large bowl, cream the butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with the buttermilk, beating well after each addition.
Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream in a large bowl until soft peaks form. Add sugar and cocoa, beating until stiff peaks form. Beat in vanilla. Spread about 2 tablespoons jam over each cake layer.
Place one cake on a serving plate. Spread with 1-1/2 cups whipped cream mixture; drizzle with remaining jam. Top with remaining cake layer; spread the remaining whipped cream mixture over top and sides of cake. Press almonds onto sides and top of cake. Garnish with raspberries and mint. Store in the refrigerator. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 565 calories, 34 g fat (16 g saturated fat), 113 mg cholesterol, 254 mg sodium, 60 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Chocolate Almond Cake in Taste of Home December/January 2004, pback cover