Print Options

Back to Chocolate Almond Cake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Chocolate Almond Cake

"First time I tried this recipe, I took the cake to a friend. She raved about it so much that I made one for us," recalls Sherri Gentry of Dallas, Oregon.

12-16 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

3/4 cup butter, softened
1-2/3 cups sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
5 tablespoons butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 to 4 tablespoons milk
Sliced almonds, toasted

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time,
beating well after each addition. Add sour cream and extracts; mix
well. Combine flour, cocoa, baking soda and salt; add to the creamed
mixture alternately with buttermilk, beating well after each
addition.

2 of 2

Chocolate Almond Cake (continued)

Directions (continued)

Pour into a greased 10-in. fluted tube pan. Bake at 350° for
50-55 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.
For frosting, cream butter, sugar and extracts in a small bowl until
smooth. Add milk until frosting achieves desired spreading
consistency. Spread over cake. Decorate with almonds. Yield: 12-16
servings.

Nutrition Facts: 1 serving (1 piece) equals 370 calories, 15 g fat (9 g saturated fat), 68 mg cholesterol, 386 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.