Show Subscription Form




Almond Chocolate Cake Recipe
Almond Chocolate Cake Recipe photo by Taste of Home

Almond Chocolate Cake Recipe

Read Reviews (7)
4.5 7
Publisher Photo
When our son and daughter were teenagers, our house was the hang-out for them and their friends. This rich cake was a regular on the menu. —Char Safley, Raleigh, North Carolina
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 1 package German chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix
  • 1-1/4 cups water
  • 1/2 cup canola 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

Nutritional Facts

1 slice equals 390 calories, 21 g fat (8 g saturated fat), 53 mg cholesterol, 319 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the cake, pudding mix, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips.
  2. 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.
  3. 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.
Originally published as Almond Chocolate Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p78

Nutritional Facts

1 slice equals 390 calories, 21 g fat (8 g saturated fat), 53 mg cholesterol, 319 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Almond Chocolate Cake(7)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 19, 2014

I love this moist and dense cake. It is so easy to make and good enough to serve guests. I'm not a fan of amaretto, so I wasn't too sure that I would like the flavor. But, it is a subtle almond flavor. The 2 cups of chocolate chips in the batter were delicious. A special treat in every bite. I actually used 1 1/4 cups chocolate chips in the frosting and increased the almond creamer to 9 teaspoons heavenly. It was like ganache all over the cake. After pouring the topping all over the cake, I quickly refrigerated it so it would harden. It was like a layer of fudge on top!

MY REVIEW
Reviewed Dec. 10, 2013

This sounds very easy and tasty. For PTuttle, the coconut pecan topping would be the "frosting" if you were making it as a regular german chocolate cake. You wouldn't need it in this recipe. Use for something else, or discard it.

MY REVIEW
Reviewed Jul. 28, 2013

this is for PTuttle who asked what to do with the coconut pecan topping that is in the pkg of cake mix. Read the box, it must tell you what it is for. I don't buy cake mix in boxes but I would read the box if I were you. I gave this 3 stars because I haven't tried it yet. Hope this helps PTuttle with his question.

MY REVIEW
Reviewed Sep. 11, 2012

I took this cake to a group and they loved it. It is so moist. Even the person who is not into desserts loved it.

MY REVIEW
Reviewed Aug. 29, 2012

This cake is easy, moist, and delicious! It's one of those great looking desserts that is not time consuming. Guests love it. My cake mix was not the 18 oz. mentioned about, but was 15 oz...it still worked great. As far as the question of the coconut topping, I personally wouldn't add it, but I'm not a coconut fan anyway. :) And for the creamer, I buy the small little tubs that don't need refrigerated. That way they're on hand and won't go bad before I need them again. It takes 8 tubs to equal the 6T. I would also would recommend letting the cake and glaze cool completely before drizzling. Then it won't run as much and I personally like the look of it better.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT