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Chocolate Lover's Delight Cake

"For years my husband and I belonged to a supper club and I always made the desserts. This light, flavorful cake recipe was given to me at our first club and it's a hit every time." Sandra Hackney, Tuscaloosa, AL

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

Ingredients

1-1/2 cups sugar, divided
1 cup buttermilk
1/2 cup canola oil
2 eggs, separated
2 ounces German sweet chocolate, melted
1-3/4 cups all-purpose flour
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon baking soda
2 cups heavy whipping cream
1 cup confectioners' sugar
1/3 cup baking cocoa
1/4 teaspoon almond extract
1/4 cup creme de cacao
1/2 cup ground almonds

Directions

Grease and flour two 9-in. round baking pans; set aside. In a large
bowl, beat 1 cup sugar, buttermilk, oil, egg yolks and melted
chocolate until well blended. Combine the flour, 1/4 teaspoon salt
and baking soda; gradually beat into sugar mixture until blended.
In a large bowl with clean beaters, beat egg whites until soft peaks
form. Gradually beat in remaining sugar, 1 tablespoon at a time, on
high until stiff peaks form. Fold into batter.
Transfer to prepared pans. Bake at 350° for 18-22 minutes or

2 of 2

Chocolate Lover's Delight Cake (continued)

Directions (continued)

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, in a large bowl, beat the cream, confectioners' sugar,
cocoa, extract and remaining salt until stiff peaks form.
Cut each cake horizontally into two layers; brush layers with cream
de cacao. Place bottom layer on a serving plate; top with 1/2 cup
frosting and sprinkle with 2 tablespoons almonds. Repeat layers
twice. Top with remaining cake layer.
Spread remaining frosting over top and sides of cake; sprinkle
remaining almonds over the top. Refrigerate leftovers. Yield: 12
servings.

Nutrition Facts: 1 slice equals 512 calories, 28 g fat (12 g saturated fat), 90 mg cholesterol, 149 mg sodium, 58 g carbohydrate, 2 g fiber, 6 g protein.